Crunchy Skyr Salad with Edamame and Pumpkin Seeds
10 min 1 serving 246 kcal · 29.7 g proteinLevel: Beginner
The nutritionist's note
246 kcal for 30 g of protein: 22 g from the skyr, which delivers 11 g of protein for 45 kcal per 100 g, and 4 g from the edamame. 1 µg of B12. 3.4 mg of iron, with the raw red cabbage and lemon juice as vitamin C sources in the same bowl.
Ingredients
1 serving
- plain skyr200 g
- shelled edamame40 g
- cucumber80 g
- red cabbage60 g
- carrot60 g
- lemon juice15 ml
- chives8 g
- pumpkin seeds5 g
Method
- 1
Cook the frozen shelled edamame (40 g) for 4 minutes in boiling salted water, then run them under cold water.
- 2
Cut the cucumber (80 g) into half-moons, the carrot (60 g) into fine batons and the red cabbage (60 g) into very fine shreds: the crunch comes from how finely you cut, not from how fresh the vegetable is.
- 3
Toast the pumpkin seeds (5 g) dry in a pan for 2 minutes, until they start to pop.
- 4
Whisk the skyr (200 g) with the lemon juice (15 ml), chopped chives (8 g), salt and plenty of pepper.
- 5
Toss the raw vegetables and the edamame, spoon over the skyr cream and scatter with the still-warm seeds.
Nutrition facts
per serving
| Energy | 246 kcal |
|---|---|
| Protein | 29.7 g |
| Carbohydrates | 20.3 g |
| Fat | 5.1 g |
| Fibre | 6.3 g |
| Iron | 2.3 mg |
| Vitamin B12 | 1 µg |
Potential allergens
- lactose
- soy
Always check the labels of your products.
