Ingredients
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas (pumpkin seeds)
- 1 tablespoon sunflower oil
- 1 teaspoon sesame oil
- 1/4 cup (60ml) orange juice
- 1/2 (about 200g) jicama (yam bean)*, peeled, cut into matchsticks
- 1/2 barbecued chicken, skin and bones discarded, meat shredded
- 4 pale inner stalks of celery with leaves, sliced
- 2 cups baby Asian salad leaves*
Method
- Step 1Place sunflower seeds and pepitas in a small dry frypan and toss over medium-low heat for 2 minutes or until golden.
- Step 2Combine the oils and orange juice in a large bowl. Add the seeds, jicama, chicken, celery and salad leaves, then season and toss to combine. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1380 kj
Energy
15g
Fat Total
3g
Saturated Fat
3g
Fibre
37g
Protein
116mg
Cholesterol
145.17mg
Sodium
4g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
* Jicama, a turnip-like Mexican vegetable, is from selected greengrocers. If unavailable, substitute a large can of sliced water chestnuts, drained and cut into matchsticks. Baby Asian salad leaves are available in packets from supermarkets.
- Author: Kate Tait
- Image credit: Luke Burgess
- Publication: delicious.
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