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Salad with roasted seeds

Prep Time: 15 minutes
Servings: 4 people
Calories: 51kcal
A quick salad as an addition to dinner, which will provide you with one of the 5 servings of vegetables a day.
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Ingredients

  • 1/2 salad cucumber
  • 3 tomatoes
  • 60 gr mixed lettuce
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • salt to taste
  • 1 tbsp roasted pumpkin seeds
  • 1 tbsp roasted sunflower seeds

Instructions

  • Before cutting cucumbers and tomatoes into the salad, wash them thoroughly under cold water to eliminate all impurities on the skin.
  • Wash the lettuce under running water and drain it well to not lose its firmness.
  • The drained lettuce is torn, not cut with a knife. Lettuce loses its valuable micronutrients when it is cut with a knife. The rest of the pulled bowl looks better.
  • Put the cucumbers in the moon and eight tomatoes on top of the torn lettuce. Do not peel cucumbers and tomatoes with the skin. They will stay firm for longer.
  • Fry the seeds in a hot frying pan without fat, stir all the time, and make sure that they do not burn because they will give a bitter taste to the salad.
  • Sprinkle everything with roasted seeds.
  • Pour the oil over the oil, sprinkle with lemon juice and salt, and possibly add a pinch of sugar.
  • Mix everything before serving.
  • Such a salad fits perfectly with meat as a portion of vegetables on our daily menu.

Nutrition

Calories: 51kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 31mg | Potassium: 328mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1907IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 1mg