Photo: Anna Pelzer
Crunchy detox salad
10 ingredients
1 min
Serves 4
openrecipes
This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper
Estimated Nutrition (whole recipe, rough)
623
Calories
20g
Protein
31g
Fat
75g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 250g broccoli , cut into small florets
- 100g ready-to-eat dried apricots , cut into strips
- 300g red cabbages , finely shredded
- 400g can chickpeas , rinsed and drained
- 50g sunflower seeds
- 1 small red onion , finely sliced
- 2cm piece ginger , grated
- juice 1 small orange
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes