Ingredients
- 1 orange - bio
- 1 tsp. coriander seeds - ground
- 2 tablespoon canola oil
- 1 tablespoon apple vinegar
- 0.5 onion
- 0.5 red cabbage - small
- 2 parsnip
- 2 pears
- 1 tbsp. honey - liquid
- salt and pepper
Preparation
- Squeeze and zest the orange. Set aside in a bowl.
- Add oil, vinegar and coriander. Whisk with the orange juice, salt and pepper to obtain a vinaigrette.
- Cut the red cabbage into thin strips and grate the parsnip like a carrot. Chop the onion. Dice the pear.
- Add the vegetables and fruit to the salad bowl with the dressing. Mix well, paying attention to the pears. It is best to choose pears that are a little firm so that they do not fall apart in the salad.
- Once well mixed, drizzle honey over the salad and sprinkle with sunflower seeds (you can toast them to make them tastier).
Nutritional values
Calories: 356kcal | Carbohydrates: 74g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 61mg | Potassium: 1521mg | Fiber: 35g | Sugar: 21g | Vitamin A: 1267IU | Vitamin C: 108mg | Calcium: 523mg | Iron: 11mg
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