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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)

6.8g

Energy (kJ)

1995kJ

Energy (kcal)

477kcal

Carbohydrate incl. fibre (g)

12.0g

Carbohydrate excl. fibre (g)

5.8g

Sugar (g)

1.4g

Fibre (g)

6.3g

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)

161mg

Salt (g)

0.40g

Vitamin A (IU)

8572IU

Vitamin C (mg)

33.7mg

Calcium (mg)

115mg

Iron (mg)

3.92mg

Potassium (mg)

722mg

Total

27.1g

7979kJ

1908kcal

48.1g

23.1g

5.7g

25.0g

187.3g

26.4g

134.9g

116.8g

18.1g

0.0g

0mg

644mg

1.61g

34290IU

134.6mg

460mg

15.68mg

2887mg

  • 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
  • 1 ml Robertsons black pepper, 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
  • salt, to season
  • 1 ml Robertsons black pepper. to taste