Name: Provencal meal salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 65 g Mushrooms; 1⁄4 piece Zucchini; 1⁄4 Tbsp Olive oil; 40 g Mixed Curly Lettuce; to taste Pine nuts; 40 g Sun dried tomatoes; 35 g Black olives; 0 hands Lavender; 45 g Vegetarian chicken pieces; 125 g Baby Potatoes; 0 cloves Garlic; 1⁄2 Tbsp Olive oil (extra vierge); 1⁄4 Tbsp White wine vinegar; 1⁄2 tsp Lavender

Nightshade

Legumes

Seeds

De Vegan Fijnproever

Grill

Dinner

A delicious meal salad with classic Provencal flavors! P.s; I used vegan chicken pieces myself :)

Vegetarian

Vegan

Salad

Dressing

Provencal meal salad

Boil the potatoes (with skin) until tender. Leave if necessary. cool completely if you like to eat the salad cold.

Slice the zucchini and grill until they have grill marks on one side, then flip. Take them off if they have grill marks on the other side. Chop the mushrooms and fry them with a dash of olive oil until the moisture is completely gone. Then add the chicken, with some black pepper. Fry for a few minutes on medium heat.

Crush the lavender in a mortar or chop it fine. Finely chop the garlic. Mix both with the olive oil and white wine vinegar. (The dressing may seem small, but you don&#39;t need that much).

Combine the lettuce, zucchini, baby potatoes, mushrooms, chicken, sun-dried tomatoes and olives. Mix well and scoop onto the plates. Garnish with pine nuts and extra lavender. Divide the dressing.

Provencal meal salad

Provencal meal salad

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Gingerbread granola

Julie van den Kerchove

Surf 'n turf salad

Mango chicken salad with parsley

Marinka Bil