This colourful salad is packed with vitamins and minerals and makes a great side or a plant-based main.
The edamame beans provide most of the protein along with vitamins B2 and B5, manganese and zinc, while the beetroot brings the folate.
Tahini, made from sesame seeds, adds a Middle Eastern taste along with niacin, copper, phosphorus, iron and thiamine, while spinach brings vitamins C and K.
Scorecard
- Diet Quality Score = 66%
- Satiety Index Score = 49%
- Protein % = 20%
- P:E ratio = 0.5
Macros
One serving provides 355 calories, 18 g of protein, 21 g of fat, and 19 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 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
TAHINI MAYO
- 1 tbsp tahini
- 1 clove of crushed garlic
- juice of half a lemon
Directions
- Place spinach and parsley in a bowl.
- Top with edamame, carrot, beetroot, and pumpkin seeds.
- Drizzle olive oil, sprinkle over salt and pepper.
- Mix dressing ingredients in a small bowl and dollop on the salad.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
