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Warm Baby Carrot And Buckwheat Salad With Avocado And Spinach

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

6.7g

Energy (kJ)

1991kJ

Energy (kcal)

476kcal

Carbohydrate incl. fibre (g)

11.8g

Carbohydrate excl. fibre (g)

5.6g

Sugar (g)

1.4g

Fibre (g)

6.2g

Fat (g)

46.8g

Saturated fat (g)

6.6g

Unsaturated fat (g)

33.7g

Monounsaturated fat (g)

29.2g

Polyunsaturated fat (g)

4.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

200mg

Salt (g)

0.50g

Vitamin A (IU)

8570IU

Vitamin C (mg)

33.7mg

Calcium (mg)

113mg

Iron (mg)

3.88mg

Potassium (mg)

716mg

Total

26.9g

7962kJ

1904kcal

47.1g

22.5g

5.6g

24.6g

187.2g

26.3g

134.9g

116.8g

18.1g

0.0g

0mg

799mg

2.00g

34281IU

134.6mg

453mg

15.53mg

2866mg

  • 2 bunches of baby carrots (approx. 20)
  • 15 ml olive oil
  • 1 x 50 g sachet Knorr Tasty Minestrone with Robertsons mixed herbs
  • 4 sprigs thyme
  • Robertsons atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • ½ cup of buckwheat
  • 1 avocado, sliced
  • 2 cups baby spinach
  • 50 g pumpkin seeds, toasted
  • 50 g dried cranberries

Dressing:

  • 125 ml olive oil
  • 45 ml red wine vinegar
  • 7.5 ml Dijon mustard
  • 2.5 ml dried thyme
  • 1 garlic clove, grated
  • 15 ml lemon juice
  • Robertsons atlantic sea salt, to season
  • Robertsons ground black peppercorns. to taste