Lunch Chopped Power Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
Mixed Greens
3.53 oz
Cherry Tomatoes
3.53 oz
cucumber
1.77 oz
Carrots
0.88 oz
red onion
3.53 oz
Avocado
3.53 oz
Chickpeas
0.88 oz
Sunflower Seeds
0.53 oz
olive oil
0.35 oz
lemon juice
0.18 oz
dijon mustard
0.18 oz
honey
0.07 oz
salt
0.07 oz
black pepper
Directions
Step 1
Wash and chop the mixed greens.
Step 2
Slice the cherry tomatoes, cucumber, and red onion.
Step 3
Grate the carrots.
Step 4
Dice the avocado.
Step 5
Rinse and drain the chickpeas.
Step 6
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 7
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, carrots, avocado, and chickpeas.
Step 8
Drizzle the dressing over the salad and toss to coat.
Step 9
Sprinkle sunflower seeds on top.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 26.49 kcal | 1.32% |
| Vitamin A | 4.415 IU | 0.49% |
| Monounsaturated Fat | 0.883 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 1.3245 g | 0.95% |
| Carbohydrates | 2.649 g | 0.53% |
| Sodium | 26.49 mg | 5.3% |
| Fibers | 0.883 g | 2.32% |
| Sugars | 0.4415 g | 0% |
| Protein | 0.883 g | 1.04% |
| Vitamin C | 2.649 mg | 2.94% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 1.3245 mg | 8.83% |
| Zinc | 0.7064 mg | 0.14% |
| Selenium | 0.1766 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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