Rice salad with fruit and vegetables
Rice salad with gold kiwi, pear, asparagus, piquillo peppers, Kalamata olives and feta, dressed with balsamic glaze.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 9 November 2020 · See the post
Method
- Boil the rice, drain it and let it cool.
- Dice the kiwi and pear, cut the asparagus and piquillos into pieces and dice the feta.
- Mix the rice with the fruit, vegetables, olives and feta.
- Dress with oil, salt and balsamic glaze.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 290 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 325 kcal | 112 kcal | 16 % | |
| Fat | 14 g | 4.8 g | 20 % | |
| of which saturates | 4.7 g | 1.6 g | 24 % | |
| Carbohydrate | 43 g | 15 g | 17 % | |
| of which sugars | 13 g | 4.5 g | 14 % | |
| Fibre | 5.6 g | 1.9 g | — | |
| Protein | 9.8 g | 3.4 g | 20 % | |
| Salt | 0.5 g | 0.2 g | 8 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Asparagus tips: 50 g per serving
- Kalamata olives: 15 g per serving
- Feta cheese (or a vegan feta-style cheese): 20 g per serving
- Aliño: 5 g de aceite por ración
Not counted (couldn't be estimated):
- Piquillo peppers
Photos
