This colourful salad is packed with vitamins and minerals and makes a great side or a plant-based main.
Tahini, which is made from sesame seeds, adds a middle eastern taste along with niacin, copper, phosphorus, iron and thiamine while spinach brings vitamins C and K.
One serve provides 355 calories, 18 g protein, 21 g fat, 19 g of net carbs and P:E = 0.5.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 50 g spinach
- 10 g parsley, chopped
- 1/2 cup edamame beans, shelled and steamed
- 1 small (approx. 50 g) carrot, grated
- 1 small beetroot (approx. 100 g), peeled and grated
- 1 tbsp pumpkin seeds
- A drizzle of olive oil
- Salt and pepper
- 1 tbsp tahini
- 1 clove crushed garlic
- juice of half a lemon
- Place spinach and parsley in a bowl.
- Top with edamame, carrot, beetroot, pumpkin seeds.
- Drizzle of olive oil, sprinkle over salt and pepper.
- Mix dressing ingredients together in a small bowl and dollop on the salad.
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