Chard salad
Preparation:
Wash and drain the mini chard. Peel the cucumber and cut into thin slices. Also peel the shallot and cut into fine cubes.
In a bowl, mix the oils with vinegar, salt and pepper. Add the diced onion and cucumber slices.
Finally, gently fold in the baby chard. Arrange on a plate and top with the walnut kernels.
Recipe by Anna-Lena Leber
urgesund@leber.com.de
https://urgesund-fotografie.de
Ingredients
| Ingredient | Quantity |
|---|---|
| fresh mini chard | 125 g |
| Shallot | 1 |
| Cucumber | 1/2 |
| Kanso MCT Oil 100% | 20 g |
| Olive oil | 6 g |
| Apple cider vinegar | 1 TBSP. |
| Salt and pepper | some |
| Walnut kernels | 30 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 496 | 8,9 | 46,1 | 7,4 | 2,8 : 1 | 2 servings |
| 248 | 4,5 | 23,1 | 3,7 | 2,8 : 1 | 1 serving |
Add new comment
Products used
