Creamy crunchy crispy 15 g protein salad
high protein
Par Jasmin
Pensez à offrir mes livres de cuisines !
*Nous ne sommes pas des experts professionnels en nutrition. Ces valeurs sont basées sur des calculateurs de nutrition en ligne et ne sont qu'une estimation suggérée*
Yield: 2 servings : 1/2 the salad
- 359 Kcal
- Proteins: 15 G
- Carbs: 41G
- Fat: 11.4 G
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]
Ingrédients
For the creamy hummus:
- ½ tasse Peas from a can drained
- 3 C.à.S. Tahini
- 1 C.à.S. D'eau less more to get the desired consistency
- une pincée Sel
- 2 C.à.S. Jus de citron
for the salad:
- ½ tasse Tofu firm drained pressed and cubed
- ¾ tasse Sweet potato cubed boiled, steamed or baked
- 1 petit Carrot sliced into ribbons or grated
- 1 tasse Lettuce chopped
- 1 petit Tomato peeled deseeded sliced
Pour garnir:
- ¾ tasse 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 tasse Pickled beet
- 1 C.à.S. Mélasse de grenadine
For the vinaigrette:
- 2 C.à.S. Jus de citron
- 1 C.à.S. Vinegar
- 1 C.à.S. Huile d'olive
- ⅓ C.à.S. Sel
- ¼ C.à.S. Poivre blanc
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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