Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
914
Calories
9g
Protein
78g
Fat
58g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Beet | 1/2 cup (85g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 x beet - (6 oz)
- 1 x carrot - (6 oz)
- 1 x apple - (6 oz)
- 1 cup chopped pecans or walnuts
- 1/2 cup shredded dried coconut
- 2 tbl lemon juice
- 1 tbl minced fresh ginger
- 1 tbl Asian (toasted) sesame oil
- fresh parsley
- Salt to taste
- =
Directions
1
Peel and shred beet, carrot, and apple.
2
Combine in a bowl.
3
Add nuts, coconut, lemon juice, ginger, and oil to beet mixture.
4
Stir and sprinkle with parsley.
5
Season salad with salt to taste.
Recipe sourced from
fandom