Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
293
Calories
6g
Protein
15g
Fat
39g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 med cucumbers
- 1/2 cup green pepper, chopped
- 2 cup shredded lettuce
- 2 tbsp green onion, finely chopped
- 3/4 cup carrot, grated or shredded
- 2 tbsp fresh parsley, finely
- -chopped
- 1 cup tomato, fresh diced
- 1/4 cup radish
- 1 tbsp vegetable oil
- 3 tbsp lemon juice, fresh
- 1 tsp salt
- 3/4 tsp coarsely ground pepper
- =
Directions
1
Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediatly. Food exchange per serving: 1 vegetable exchange + ½ fat exchange cho: 7g; pro: 1g; fat: 3g; cal: 51 low-sodium diets. Omit salt
Recipe sourced from
fandom