Try this Mango & Sprout Salad recipe, or contribute your own.
Suggest a better descriptionBegin by soft-boiling your eggs. Bring a small saucepan (with lid) containing eggs to boil, remove lid, and boil for 3 minutes. Remove from heat and allow to cool in the fridge.
Whisk avocado oil, lemon juice and sea salt in a small container and store sealed until ready to serve.
Toss chopped chard, pea or sunflower sprouts and mango in a mixing bowl.
Transfer salad to a portable container.
When ready to serve, toss with vinaigrette and add peeled, soft-boiled eggs and hemp seeds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 233 | ||
Calories from Fat: 147 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 694.9mg | 24 % | |
Potassium 448.3mg | 12 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 15g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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