Pomegranate salad
From Philosophical Vegan Wiki
Revision as of 16:21, 30 June 2021 by Thebestofenergy (talk | contribs)
Difficulty: 1/5
Preparation and cooking time: 1 hour
Servings: 4
Cost per serving: $2.55 (total cost: $10.20)
Cost per 2000 kcal: $7.77
Nutrition facts per serving | |||||
CALORIES PER SERVING (kcal): 656 (calories in whole recipe: 2624) | |||||
Proteins | 30% | 17.1g | Protein: lysine | 31% | 0.6g |
Protein: methionine | 33% | 0.3g | |||
Protein: isoleucine | 38% | 0.7g | |||
Carbohydrates | 71% | 93.3g | Fibers | 39% | 14.9g |
Net carbs | n/a | 78.4g | |||
Sugars | n/a | 22.0g | |||
Fats | 40% | 26.1g | Omega-3 | 6% | 0.1g |
Omega-6 | 23% | 4.0g | |||
Saturated fats | n/a | 4.2g | |||
Vitamin B1 | 29% | 0.4mg | Vitamin B2 | 17% | 0.2mg |
Vitamin B3 | 26% | 4.3mg | Vitamin B5 | 48% | 2.4mg |
Vitamin B6 | 37% | 0.5mg | Folate | 30% | 121.3μg |
Vitamin A | 2% | 23.3μg | Vitamin C | 24% | 22.5mg |
Vitamin E | 15% | 2.4mg | Vitamin K | 85% | 103.1μg |
Vitamin B12 | / | / | Vitamin D | / | / |
Calcium | 6% | 69.4mg | Copper | 133% | 1.2mg |
Iron | 51% | 4.1mg | Magnesium | 40% | 163.3mg |
Manganese | 62% | 1.4mg | Phosphorus | 54% | 381.4mg |
Potassium | 21% | 989.7mg | Selenium | 26% | 14.3μg |
Zinc | 29% | 3.3mg | Sodium to taste |
Ingredients:
FOR THE SALAD
- 1 1/2 cups whole-wheat couscous
- 2 cups water
- Arils from 1 pomegranate
- 1 cup roughly chopped cashews
- 1/4 cup chopped fresh parsley leaves
- 1/8 cup chopped fresh mint
- 2 thinly sliced pears
- 2 thinly sliced avocadoes
FOR THE DRESSING
- 2/3 cup apple cider vinegar
- 1/2 tsp cinnamon powder
- Salt
- Black pepper
Instructions:
- In a small pot, bring 2 cups of water to a boil. Turn off the heat, add the couscous, and let sit for 5 minutes. Once ready, transfer the couscous into a bowl and put in the fridge to cool off for 45 minutes.
- Once the couscous is cold, combine all of the salad ingredients in a large bowl except for the pear and the avocado.
- In a small cup, combine all of the dressing ingredients together. Add salt and black pepper to taste.
- Stir the dressing in the salad until evenly mixed.
- Top with slices of pear and avocado.
Serving:
On a plate, serve some salad. Drizzle some additional dressing on top of the pear and avocado slices. Sprinkle additional cashews for extra nuttiness.