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| Valeur nutritivePour 1/4 recette | |
|---|---|
| Calories 230 | |
| Lipides 9 g | 14% |
| Saturés 1 g | |
| + trans / Trans 0 g | 5% |
| Polyinsaturés 3,5 g | |
| Oméga-6 3,5 g | |
| Oméga-3 0,1 g | |
| Monoinsaturés 3,5 g | |
| Cholestérol 0 mg | 0% |
| Sodium 35 mg | 1% |
| Potassium 630 mg | 18% |
| Glucides 28 g | 9% |
| Fibres 6 g | 24% |
| Sucres 7 g | |
| Protéines 10 g | |
| Vitamine A 26 ER | 2% |
| Vitamine C 16 mg | 25% |
| Calcium 57 mg | 6% |
| Fer 3,5 mg | 25% |
| Phosphore 255,6 mg | 25% |
Servings: 4 Preparation time: 20 minutes Cooking time: - Difficulty level: easy
Ingredients
-
Finely chopped fennel bulb 1
Pitted cherries cut into 2,250 ml (1 cup)
Cooked red lentils 125 ml (1/2 cup)
Red onion, finely chopped 125 ml (1/2 cup)
Sunflower seeds 60 ml (1/4 cup)
Chopped fresh basil 30 ml (2 Tbsp)
Orange juice without pulp 30 ml (2 Tbsp)
Extra virgin olive oil 15 ml (1 Tbsp)
Preparation
Combine fennel, cherries, lentils, red onion and sunflower seeds. Whisk together the fresh basil, orange juice and olive oil. Pour the dressing over the salad and serve.
« If you feel guilty about eating your favorite foods or that the content of calories, fat, carbohydrates, sodium, etc. is your only criteria for choosing a recipe, do not hesitate to consult a dietitian. Our dietitians will help you develop a healthy relationship with food.
Eat what you love! »
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