Lentil, beetroot, mint and green bean salad
A nutritious and quick-to-make meal for one, this vegan recipe is full of flavour from the earthy beetroot, crunchy beans, and refreshing mint.
Serves: 1
Time to make: 5 mins
Total cost: $6.75 / $6.75 per serve
(at time of publication)
Ingredients
- ¾ cup canned lentils in spring water, rinsed, drained
- 100g vacuum-packed baby beetroots, sliced or ⅔ cup canned, drained baby beetroot
- ¾ cup trimmed, sliced green beans or snow peas
- 1 cup rocket and baby spinach leaves
- 2 tablespoons chopped fresh mint leaves
- ⅓ avocado, diced
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- black pepper
- 1 tablespoon pumpkin seeds
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Instructions
1 In a large bowl place all ingredients, except pumpkin seeds, and toss until well combined.
2 Scatter salad with pumpkin seeds and serve.
HFG tip
This recipe is from our Shop once for lunch all week feature – make your lunch fast and affordable, one smart shop buys you healthy, fuss-free meals for five days!
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 452cal
-
Kilojoules 1890kJ
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Protein 15g
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Total fat 28g
-
–Saturated fat 4g
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Carbohydrates 30g
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–Sugars 17g
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Dietary fibre 19g
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Sodium 190mg
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Calcium 160mg
-
Iron 7.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
