make vinaigrette is doing from scratch and chill.
scrub potatoes, place in saucepan, cover with 4 inches cold water, bring to boil. Boil for 12-14 minutes until easily pierced with a fork. drain. when cool slice into 1/2 inch think rounds/wedges.
blanche green beans by boiling for 3-4 minutes, rinse with cold water while bright green and still firm.
if making salad for later put both in containers and chill.
for chickpeas: combine chickpeas, scallions, dulse, mayo/ranch dressing, cpaers, salt, paprika in a mixing bowl. if desired lightly mash. dont mash so much they become paste though. cover and chill.
just before serving prepare avocado. combine citrus juice, basil, black sea salt. peel and dice avocado and toss into dressing.
compose on a plate in sections so as eating you can choose how to match and mix flavors for each bite. garnish with olives, vegan bacon, dulse flakes. pass and drizzle with dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1444g)|
|Recipe Makes: Servings|
|Calories from Fat: 646 (27%)|
|Amt Per Serving||% DV|
|Total Fat 71.8g||96 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 0mg||0 %|
|Sodium 1878.2mg||65 %|
|Potassium 6715.4mg||177 %|
|Total Carbohydrate 361.2g||106 %|
|Dietary Fiber 111.7g||447 %|
|Sugars, other 249.5g|
|Protein 103.3g||148 %|
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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: 2390
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