30 min
Vegan Suitable for vegans
Temperature: Room temperature
Type of dish: Salads, Legumes
Cuisine type: Vegan cuisine
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.267 kg
Salad tomato 0.167 kg
Chives 1.0 g
Pomegranate 0.083 kg
Pochas de Navarra en conserva 0.5 kg
Nuez pelada trozos 0.067 kg
Elaboration
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Dice the tomato into 1/2 cm and slice the mushrooms. Mix everything together and dress with the vinaigrette.
  • Chop the chives into thin rings.
  • Remove the seeds from the pomegranate.
  • Drain the beans.

PLATING UP

  • Place the lettuce on the base of the plate and cover with the tomatoes, seasoned mushrooms and broccoli.
  • Place the beans in the center.
  • Add the nuts and the pomegranate.
  • Finally, sprinkle over the chopped chives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 5.57 g
Saturates 1.79 g
Monounsaturated fatty acids 10.55 g
Polyunsaturated fatty acids 1.23 g
Cholesterol 0.07 mg
Calcium 54.77 mg
Iron 1.12 mg
Zinc 0.44 mg
Vitamin A 70.62 ug
Vitamin C 37.38 g
Folic acid 77.75 ug
Salt (Sodium) 921.49 mg
Sugars 2.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.