Persian Salad
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 2 large tomatoes, chopped
- 2 medium Lebanese cucumber, chopped
- 2 medium red capsicum, chopped
- 1 small red onion, chopped
- 1 medium carrot, chopped
- 3 tbs olive oil
- 2 tbs lemon juice
- 1/2 bunch mint leaves, chopped
- 50 g rocket or baby spinach
- 2 tbs sunflower seeds
- 2 pinch pepper
Method
Toss all ingredients together in a large serving bowl.
Tip: Serve topped with grilled chicken breast for a substantial meal.
3 serves of veggies in each serve of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 952.4 kj | 224 kj |
| Protein | 5.2 g | 1.2 g |
| Fat, total | 15.2 g | 3.6 g |
| — saturated | 2.2 g | 0.5 g |
| Carbohydrate | 14 g | 3.3 g |
| — sugars | 13.1 g | 3.1 g |
| Sodium | 43.3 mg | 10.2 mg |
| Fibre | 7.2 g | 1.7 g |