Colorful, Delicious and Healthy Baby Leaf and Vegetable Salad

Vegan baby leaf salad and lettuce with a variety of vegetables seasoned with avocado oil, lemon juice and balsamic vinegar and toasted pine nuts - very suitable for a delicious vegan dinner

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit


Baby leaf, 70 g
without the stems
Arabian lettuce, 2 medium leaves
thickly cut
Chinese sprouts, 1 cup
Parsley, 1 handful
Cucumber, 1 medium unit
with peel, cut into cubes
Tomato, 1 medium unit
cut into cubes
Red cabbage, 1 cup
Avocado oil, 2 tablespoons
Lemon juice, 1/2 unit
freshly squeezed
Balsamic vinegar from Modena, 1 tablespoon
Peeled pine nuts, 1/2 cup


1. In a bowl, mix all the ingredients together (except the pine nuts).
2. Roast the pine nuts in an oil-free pan until lightly browned (be careful not to burn).
3. Serve the salad on serving plates, and sprinkle over each dish a handful of the roasted pine nuts.
4. Bon appetite (:

The preparation method also includes roasting.

Nutritional Values Serving/Unit 100 Grams
Calories 146 cal 114 cal
Proteins 3 g 2 g
Carbohydrates 7 g 5 g
Fat 12 g 10 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Colorful, Delicious and Healthy Baby Leaf and Vegetable Salad
Tasty baby leaf salad