This beautiful salad is full of healthy ingredients, giving you masses of heart-friendly monounsaturated fats and a huge boost of fibre.
Ingredients
- 1 red mini cos lettuce, tough outer leaves discarded
- 6 canned or bottled artichoke hearts in water, drained and patted dry (about 250 g/9 oz drained weight)
- 1 small yellow pepper, deseeded and thinly sliced
- 2 ripe avocados, peeled, stoned and sliced
- 1¾ oz (50 g) lamb’s lettuce
- 1½ oz (40 g) flaked almonds
- 4 radishes, finely chopped
- 8 dark rye crispbreads, to serve
How to Make It
- Cut 1.5 cm/⅝ inch from the base of the cos lettuce. Peel off the outer leaves and reserve. Cut the heart lengthways into eight pieces and arrange on a serving platter with the reserved leaves.
- Halve the artichoke hearts and add to the serving platter with the yellow pepper and avocados.
- Scatter over the lamb’s lettuce, flaked almonds and radishes.
- To make the dressing, combine the vinegar, oil, salt, and pepper to taste, whisking together thoroughly, then drizzle over the salad. Serve immediately with the crispbreads.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 364 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24.0 g 69% |
Saturated Fat 3.0 g 15% |
Trans Fat 0.0 g |
carbohydrates 31.0 g 24% |
Dietary Fiber 13.4 g 35% |
Sugars 4.1 g 5% |
Protein 9.0 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |