Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 2 points
- Plant Protein: 0.5 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Nutrition Information
| Calories | 318 kcal | Monounsaturated Fat | 7.9 g |
| Protein | 11.5 g | Polyunsaturated Fat | 10.3 g |
| Bean Protein | 7.3 g | Total Carbohydrate | 15.1 g |
| Soy Protein | 0 g | Dietary Fibre | 10.5 g |
| Fat | 21.5 g | Fibres Solubles (Visqueuses) | 1.3 g |
| Saturated Fat | 2.4 g |
Lentil & Walnut Salad
Description
Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 2 points
- Plant Protein: 0.5 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Ingrédients
Instructions
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In a large bow, whisk together oil, vinegar, and oregano.
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Add walnuts, lentils, garlic, cucumber, tomatoes, red onion, parsley and psyllium; toss to coat.
Notes supplémentaires
- Does not store well once mixed.
- Cooked lentils can be stored on their own for up to a week in the refrigerator.
- The dressing can be pre-mixed and stored in the fridge for up to a week.
- Rinsing onion in cold water helps remove some of its harsh raw flavours.
- Keeping all the ingredients in similar bite size pieces helps keep the recipe tasty.
- Toasting the walnuts in a small dry skillet will enhance the nutty flavour.
Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)
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