Green salad with pumpkin dressing — Meal
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Macros (per serving)

Fat

65%

(47 g)

Protein

16%

(27 g)

Carbs

19%

(33 g)

22 g Net,

11 g Fiber

662 Calories (per serving)

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Salads

Vegetable Dishes

Green salad with pumpkin dressing

Ingredients

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Pumpkin

175 g

Broccoli

1 piece

Egg

4 pieces

Arugula

40 g

Almonds

4 Tbsp

Olive oil (extra vierge)

3 Tbsp

Tahini

2 Tbsp

Lemon (the juice)

1 piece

Black pepper

to taste

Salt

to taste

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

15 min

1

Cut the pumpkin into cubes and cut the broccoli into florets.

2

Combine pumpkin and broccoli in a steam pan and steam until al dente in 10-12 minutes.

3

In the meantime, boil the eggs in 4 minutes and refresh them an ice-cold tap.

4

Divide the broccoli, arugula and almonds on plates.

5

Puree the steamed pumpkin with olive oil, tahini, lemon juice, pepper and salt into a thick and smooth dressing.

6

Serve the salad with the soft-boiled eggs and pumpkin dressing.

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Details

Allergens

Nuts, Fruit, Sesame, Chicken egg, Citrus

Diet

Paleo, Vegetarian, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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