Autumn salad with pumpkin and a fruity touch — Meal

Macros (per serving)

Fat

29%

(14 g)

Protein

14%

(15 g)

Carbs

57%

(60 g)

46 g Net,

15 g Fiber

423 Calories (per serving)

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Salads

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Autumn salad with pumpkin and a fruity touch

Ingredients

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For the salad:

Pumpkin

150 g

Kale

2 hands

Chickpeas (canned)

4 Tbsp

Shallots

1 piece

Pomegranate seeds

2 Tbsp

Tangelo

1 piece

Avocado

12 piece

For the dressing:

low-fat quark

3 Tbsp

White wine vinegar

1 Tbsp

Dijon mustard

1 tsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

10 min

1

Dice the pumpkin and avocado and finely chop the shallot.

2

Cook the pumpkin cubes in about 10 minutes.

3

Prick the pumpkin with a fork, when it is soft they are done. Drain the pumpkin cubes and allow to cool.

4

In a large bowl, combine the kale, chickpeas, shallot, pomegranate seeds, avocado, and mineola.

5

Mix the ingredients for the dressing until smooth. Is it still very fat? Then make it slightly thinner by adding a splash of water.

6

Place the mixed vegetables and pumpkin in a deep plate and garnish with the dressing. Your healthy lunch is ready!

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Details

Allergens

Cow's milk, Fruit, Lactose, Mustard, Legumes, Citrus

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Breakfast, Lunch, Side dish

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Your Meal Planners

Your Meal Planners

195 Recipes, 4 Meal Plans

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