Photo: Anna Pelzer
Pepita Salad Recipe
9 ingredients
Serves 6 or so.
openrecipes
A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.
Estimated Nutrition (whole recipe, rough)
319
Calories
16g
Protein
21g
Fat
19g
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pepita | 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 pepitas, toasted (divided)
- 1 cup cilantro leaves and stems, well washed and lightly packed
- 1/3 cup Parmesan cheese, freshly grated
- 3 medium cloves garlic, peeled
- juice of 1 medium lemon
- 1 serrano chile pepper, minced
- 2/3 cup extra-virgin olive oil
- 4 cups cooked yellow split peas*
- 2 handfuls lettuce, torn into bite-sized pieces
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