Photo: Anna Pelzer
Blue Kale Studio Salad
8 ingredients
10 min
Serves 2-4.
openrecipes
A vibrant spring salad - butter lettuce, saffron almonds, blue kale micro greens - the first at the new studio, plus a few treasures discovered as we fixed up the place.
Estimated Nutrition (whole recipe, rough)
564
Calories
11g
Protein
53g
Fat
19g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 teaspoon fine grain sea salt, plus more to taste
- pinch of saffron threads (20 or so)
- 1/3 cup (Marcona) almonds
- 3 hard boiled eggs, grated on a box grater
- 2-3 heads of butter lettuce or little gems, well washed and dried
- a few glugs of extra virgin olive oil
- 1 lemon
- to serve: lots of sprouts or micro greens, avocado, coriander or chive blossoms
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes