Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
490
Calories
18g
Protein
34g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 head cabbage, chinese or
- hard white
- 1/2 cucumber
- 1/2 bunch scallions
- salt and pepper
- 3 tbsp sunflower seed oil
- 1 tbsp white wine vinegar
- 4 eggs, hard boiled
- 2 tbsp dill, chopped
- directions
- =
Directions
1
Wash and drain the cabbage and cut it across in thin strips. Pile it into a salad bowl. Peel the cucumber and cut it in half lengthwise, then in semi-circular slices. Slice the spring onions (scallions), using the white bulb and the best of the green leaves. Mix all together and add salt and pepper. Stir in the oil and vinegar and mix thoroughly. Shell the eggs, cut it in half lengthwise, then in semi-circular slices. Mix lightly into the salad, adding the chopped dill at the same time.
Recipe sourced from
fandom