🪴 eats plants

Black-eyed pea salad

✍️ Edit source file

Ingredients

0.25 medium onion-red, chopped
4 tbsp lemon-juice
1 sprig scallion, chopped, ~ ___ grams
50 grams carrot, peeled and grated, ~ ___ grams
0.33 cup mint, chopped, ~ ___ grams
0.5 cups spinach or baby kale, ~ ___ grams
250 grams black-eyed-peas-cooked
1 tbsp olive-oil
1 pinch salt
1 pinch black-pepper-ground

Method

Chop the onion, juice lemons if you need to, and toss in a bowl and let sit.
Prepare the rest of the ingredients, washing, chopping, and grating as needed.
Drain and rinse the cooked black-eyed peas.
Gently toss all the ingredients together in a large bowl.

Notes

Serve as a standalone salad, or as a topping for tortilla chips or rice cakes
If you want, you can heat on medium-warm heat on a stovetop, until just warmed through
This feels like a recipe where zesting a bit of the citrus peel into the salad could be a great addition. Maybe try that!

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "140.17 kcal",
  "carbohydrates": "0.57 g",
  "fat": "15.44 g",
  "fibre": "0.34 g",
  "protein": "0.45 g",
  "sodium": "145.13 mg",
  "sugar": "0.07 g",
  "water": "14.28 g"
}