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
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Creamy crunchy crispy high protein salad
Yield: 2 servings. 1 serving is 1/2 salad, 359 Kcal.[proteins: 15 G, carbs: 41 g, fat: 11.4 G]
Ingredients
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
- ⅓ tsp Salt
- ¼ tsp White pepper
Instructions
- 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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