By Princess Frost
Veggies and Nut Salad
6 steps
Prep:10minCook:3min
This vegetable salad is a healthy and light summer salad with fresh raw veggies and nuts and seeds.
Updated at: Thu, 17 Aug 2023 05:01:59 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
7
Low
Nutrition per serving
Calories241.7 kcal (12%)
Total Fat15.2 g (22%)
Carbs24 g (9%)
Sugars10.4 g (12%)
Protein7.7 g (15%)
Sodium466 mg (23%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2carrots
medium sized
2cucumber
medium sized
1radish
small, tender, white indian
1tomato
large
2spring onions
1 tablespoonpumpkin seeds
1 tablespoonroasted sunflower seeds
½ tablespoonsesame seeds
1 tablespoonchopped cashews
or whole cashews
1 tablespoonalmonds
chopped, optional
1 tablespoonchopped pistachios
1 tablespoonwalnuts
½ tablespoonextra virgin olive oil
start of dressing
½ teaspoonlemon juice
3basil
fresh, italian, chopped
herbes de provence
as required
1 teaspooncelery
finely chopped
salt
as required
pepper
as required
Instructions
Step 1
First rinse all the veggies. Peel and chop the carrots, radish and cucumber.
Step 2
Chop the tomatoes. Finely chop the spring onions. Take all the veggies in a bowl.
Step 3
Heat a pan and dry roast all the seeds and nuts till crisp and lightly browned. Keep aside.
Step 4
In a small bowl, whisk all the ingredients well for the dressing. Pour the dressing in the bowl containing vegetables.
Step 5
Toss well so that the veggies are coated with the dressing. Sprinkle the roasted seeds and dry fruits.
Step 6
Serve the vegetable salad immediately.
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