Creamy crunchy crispy 15 g protein salad

high protein

By Jasmin

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 2 servings : 1/2 the salad

  • 359 Kcal
  • Proteins: 15 G
  • Carbs: 41G
  • Fat: 11.4 G

Creamy crunchy crispy high protein salad

by Jasmin.
Yield: 2 servings. 1 serving is 1/2 salad, 359 Kcal.
[proteins: 15 G, carbs: 41 g, fat: 11.4 G]
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course entree, Salad
Servings 2 servings
Calories 359 kcal


For the creamy hummus:

  • ½ cup Peas from a can drained
  • 3 Tbsp Tahini
  • 1 Tbsp Water less more to get the desired consistency
  • pinch Salt
  • 2 tsp Lemon juice

for the salad:

  • ½ cup Tofu firm drained pressed and cubed
  • ¾ cup Sweet potato cubed boiled, steamed or baked
  • 1 small Carrot sliced into ribbons or grated
  • 1 cup Lettuce chopped
  • 1 small Tomato peeled deseeded sliced

To garnish:

  • ¾ cup Whole wheat fresh bread cubed Drizzled with oil, salt and pepper then grilled in a toaster or oven
  • Olives of choice pitted (I used 4 medium olives)
  • ¼ cup Pickled beet
  • 1 Tbsp Pomegranate molasses

For the vinaigrette:

  • 2 Tbsp Lemon juice
  • 1 tsp Vinegar
  • 1 Tbsp Olive oil
  • tsp Salt
  • ¼ tsp White pepper


  • First blend the peas and the tahini with the lemon juice, salt and a splash of water into a smooth consistency.
  • Spread the hummus first on the plate then drizzle with pomegranate molasses.
  • Toss the chopped lettuce with half the vinaigrette. Then add the chopped lettuce as first layer on top of the peas hummus.
  • Mix the tomato, sweet potato, carrot ribbons and tofu with the other half of the vinaigrette. Add to the plate (twist the carrot ribbons to roses)
  • Top with the grilled cubed bread, olives and pickled beet and drizzle with pomegranate molasses. Enjoy !
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