Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
325
Calories
7g
Protein
28g
Fat
17g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mung Bean | 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 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)
- ½ cup peeled, deseeded, diced cucumber
- ½ cup chopped celery
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sunflower seeds
- Salt to taste
- Black pepper to taste
Directions
1
Combine the veggies and sprouts in a glass bowl.
2
Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.
3
Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool.
Recipe sourced from
wikibooks