Rainbow salad with pomegranate and agave dressing — Meal

Macros (per serving)

Fat

46%

(27 g)

Protein

4%

(6 g)

Carbs

50%

(62 g)

52 g Net,

11 g Fiber

520 Calories (per serving)

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Salads

Vegetable Dishes

Rainbow salad with pomegranate and agave dressing

Strange that I eat so differently in winter than in summer. Not only because many ingredients are seasonal, but also because I love a hearty, warm bite in winter. Pea, pumpkin and lentil soup, stews, stews, warm quinoa for breakfast and of course lots of oatmeal. All things I don't have to think about in the summer. Well I don't really miss my summer dishes, but the cheerful colors do !! Everything I make seems so drab and boring. That's why I just decided to make a rainbow salad for tonight. Delicious with a veggie burger or some sweet potato fries from the oven .. plus! this salad is a feast for the eyes! Love, Sanne

Ingredients

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Red pepper (sweet)

1 piece

Yellow bell pepper

1 piece

Green pepper

1 piece

Tomatoes

2 pieces

Onion

1 piece

Pomegranate

1 piece

Olive oil (extra vierge)

50 ml

Honey

2 Tbsp

Garlic

1 clove

Himalayan salt

1 pinch

Apple cider vinegar

1 Tbsp

Instructions

Difficulty

Easy

Prep time

15 min

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Details

Allergens

Fruit, Nightshade

Diet

Vegetarian, Vegan, Mediterranean, Sirtfood

Course

Breakfast, Lunch, Dinner, Snack, Side dish, Appetizer

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Living the Green Life

Living the Green Life

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