Tuna, Persimmon And Beetroot Salad Recipe
Recipe By Kitchen Nine
4.9
21 Rating -
Rate
15minstotal
15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tuna, Persimmon And Beetroot Salad Recipe
- 106.25 gram Tinned tuna in oil, drained, broken into bite sized chunks
- 1/4 centimeter 3 sweet persimmons, peeled, each cut into 8 wedges, sliced pieces
- 3/4-1 Small to medium beets, peeled, coarsely grated
- 1/4 tin Chickpeas, Drained And Rinsed
- 1.25 piece 1/2 continental cucumber, quartered lengthways and sliced mm
- 1/4 cup Rocket or baby spinach leaves
- 0.06 cup Sunflower Seeds
- 1 tablespoon White balsamic vinegar
- 1 tablespoon Olive oil
- 0.13 teaspoon Ground Cumin
- 0.13-1/4 teaspoon Salt Or To Taste
Nutrition
value
value
332
calories per serving
21 g Fat30 g Protein5 g Carbs5 g FiberOther
Current Totals
- Fat21g
- Protein30g
- Carbs5g
- Fiber5g
MacroNutrients
- Carbs5g
- Protein30g
- Fiber5g
Fats
- Fat21g
Vitamins & Minerals
- Calcium91mg
- Iron4mg
- Vitamin A985mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B673mg
- Vitamin B91544mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium137mg
- Manganese< 1mg
- Phosphorus424mg
- Selenium24mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine