Lentil, cucumber and mint salad with a corn cake
A fresh savory breakfast, free from gluten and soy.
Open in the appPer serving
- Calories
- 380 kcal
- Protein
- 24.7 g
- Carbohydrates
- 64.6 g
- Fat
- 4.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked lentils230 g
- Cucumber100 g
- Cherry tomatoes5
- Spinach50 g
- Mint4 g
- Red onion20 g
- Lemon juiceto taste
- Extra virgin olive oil3 g
- Puffed corn cakes1
- Saltto taste
In season: June – September
Method
- Rinse and drain the lentils; wash the baby spinach and mint.
- Cut the cucumber, cherry tomatoes and red onion into dice of about 1 cm.
- In a bowl, dress the lentils with the vegetables, spinach, torn mint, oil, lemon juice and salt.
- Serve alongside the corn cake.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.