Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Tempeh | 100g | 160 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | not in our table | 0 |
| Leaf | not in our table | 0 |
| Radicchio | not in our table | 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
- =
- 2 red onions, thinly sliced
- 2 stalks celery, sliced
- 5 Tbs. olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 3 cloves garlic, minced
- 2 Tbs. minced fresh basil
- 1 to 2 Tbs. red wine vinegar
- 1/4 tsp. dried oregano
- 1/4 to 1/2 cup good-quality black olives, whole or pitted
- 5 small new potatoes, quartered
- 2 cups string beans, sliced into 1-inch pieces
- 2 cups wax beans, sliced into 1-inch pieces
- Red leaf, radicchio or Boston lettuce
- Optional garnishes:
- 1 cup canned white beans, rinsed
- and drained
- 1/2 lb. fried tempeh
- 2 or 3 hard-boiled eggs, quartered
- Cherry tomatoes
- Sliced avocado
- =
Directions
1. Combine onions, celery, oil, parsley, garlic, basil, vinegar, oregano, olives, salt and freshly ground pepper in shallow serving dish. Allow mixture to marinate while you prepare the rest of the salad.
2. Bring large pot of water to a boil. Add potatoes; simmer 5 minutes. Add string and wax beans; simmer until beans and potatoes are tender, about 5 minutes. Drain well and set aside.
3. An hour or so before serving, combine the bean-potato mixture with marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on bed of lettuce and garnish with one or more optional ingredients.