| Type | Per person |
|---|---|
| Energy | 424 kcal |
| Fat | 24 gr |
| of which saturated | 5 gr |
| Carbohydrates | 34 gr |
| of which sugars | 13 gr |
| Fibres | 11 gr |
| Protein | 13 gr |
| Salt | 0.8 gr |
Mexican pepper salad by Sandra Ysbrandy
Lunch
10 - 20 min
With seasonal products
325gr vegetables p.p.
Ingredients
| 2 whole-wheat tortillas |
| 1 tsp paprika |
| 1 red onion |
| 1 red pepper |
| 1 yellow pepper |
| 1 orange pepper |
| 1 box of cherry tomatoes |
| 1 avocado |
| 1 can of corn without added salt and sugar (drained weight 285 g) |
| 75 g arugula |
| 1 bunch of coriander finely chopped |
| 2 tbsp olive oil |
| Dressing: |
| 2 tbsp Greek yoghurt (2% fat) |
| 1 tsp Dijon mustard |
| 1 tbsp olive oil extra virgin |
| Juice and zest of one lemon |
| 1 clove garlic finely chopped |
| 50 g Parmigiano Reggiano 32+ finely grated |
Preparation
TV chef Sandra Ysbrandy developed this recipe especially for the first edition of National Vegetable and Fruit Day (14 October). The theme: 'vegetable-fruit-rich lunch'. That's bound to happen with this colourful and cheerful Mexican salad!
1. Heat the oven to 180 degrees. Mix olive oil and paprika in a bowl. Cut the tortillas into thin strips or triangles and stir through the paprika oil. Line a baking tray with baking paper. Spread the tortilla strips on the baking tray and bake in the oven for 8 - 10 minutes until crispy.
2. Peel and halve the red onion and cut into thin rings. Cut the peppers into thin strips. Cut the cherry tomatoes in half once. Peel the avocado, remove the stone and cut into cubes. Put the corn in a colander and rinse under the cold tap. Put all the vegetables in a bowl.
3. Mix the ingredients for the dressing. Season with pepper. Add the dressing to the vegetables and mix well. Garnish with the crispy tortilla strips and finely chopped coriander.
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Nutritional values
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