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
Ingredients
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
chopped
Avocado oil, 2 tablespoons
Lemon juice, 1/2 unit
freshly squeezed
Balsamic vinegar from Modena, 1 tablespoon
Peeled pine nuts, 1/2 cup
natural
Preparation
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.
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| 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.
Recipe by Michal Dinar
Tasty baby leaf salad