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GRILLED EGGPLANT SALAD WITH WALNUTS & POMEGRANATE

July 21, 2016 By DIYBITES

Grilled Eggplant Salad with Walnuts and Pomegranate

 

Heyaaa! So what better way to use pomegranate than to mix it with walnuts and turn it into a salad, right?

It’s an easy, fast, colorful salad recipe with tons of flavors and packed with nutrients. You’ll be gettin’ 24 grams of fiber, 32 mg of vitamin C, 117 mg of Calcium, 136 mg Magnesium, 2.8 mg of vitamin E, and 1114 IU of vitamin A.

Full recipe & nutritional info ⤵️

GRILLED EGGPLANT SALAD WITH WALNUTS & POMEGRANATE
 
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Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: DIY BITES
Recipe type: Salad, Easy
Cuisine: Vegan, Vegetarian, Light
Serves: 1
Ingredients
  • 200 gr iceberg lettuce or other leafy greens (baby spinach, red leaf, romaine)
  • 1 small eggplant, sliced
  • 25-30 gr walnuts (5-7 walnuts), optionally toasted
  • ⅓ pomegranate
  • 1 tsp dried basil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder, optional
  • ½ tsp chili flakes, optional
  • 1 tbsp olive oil
Instructions
  1. Slice eggplant, 2 cm/slice.
  2. Mix eggplant slices with olive oil and basil, paprika, garlic powder, and chili flakes, optional.
  3. Grill eggplant slices on medium heat for 2-3 minutes on each side or until they're golden.
  4. Wash lettuce and chop it roughly. Place it into a bowl. Add walnuts (optionally toasted on dry pan for 4 mins), pomegranate seeds, and eggplant sliced.
  5. Optionally, add dressing of your liking.
Nutrition Information
Calories: 430 Fat: 19 g Saturated fat: 1.9 g Unsaturated fat: 17 g Carbohydrates: 64 g Sodium: 34 g Fiber: 24 g Protein: 14 g Cholesterol: 0 g
3.5.3208

 

 

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Filed Under: gluten-free, lactose-free, light, salads, Uncategorized, under 30 minutes, vegan, vegetarian Tagged With: eggplant, fast, grilled, light, pomegranate, salad, walnuts

SPINACH, AVOCADO AND RED BEANS SALAD

July 9, 2016 By DIYBITES

Spinach, Avocado and Red Beans Salad

Check out these pretty colors having a party in my bowl🌻 🙆🏼

We’ve got baby spinach, red beans, avocado, carrots, cherry tomatoes and spring onions topped with seeds, lime juice and balsamic vinegar. It’s a fast, healthy, delicious salad recipe, ready in 10 minutes.

We’ve also got 253 grams of Calcium going on, 17 grams of fiber, 67 mgrams of vitamin C, 6 mgrams of iron, 6 mgrams of vitamin C, and 186 mgrams of Magnesium.

Full recipe and nutritional info ⤵️

SPINACH, AVOCADO AND RED BEANS SALAD
 
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Prep time
10 mins
Total time
10 mins
 
Author: DIY BITES
Recipe type: Salad
Cuisine: Vegan, Vegetarian
Serves: 1
Ingredients
  • ½ ripe avocado, sliced
  • 1 small carrot, grated
  • 100 g/ ½ cup baby spinach
  • 10 cherry tomatoes, halved
  • 100 g/ 1½ cups red beans
  • 1 spring onion, chopped
  • 1 tsp sesame seeds
  • 1 tsp sunflower seeds
  • 1 tsp poppy seeds
  • 1 tbsp lime juice
  • 1 tbsp balsamic vinegar
  • salt
  • pepper
Instructions
  1. Rinse spinach and place in a large bowl.
  2. Cut tomatoes in half, grate carrot, slice avocado, rinse beans, chop spring onion, and add them all on top of spinach.
  3. Top off with seeds, lime juice and balsamic vinegar.
  4. Season with salt and pepper.
Nutrition Information
Calories: 353 Fat: 18 g Carbohydrates: 41 g Sugar: 9 g Sodium: 370 mg Fiber: 17 g Protein: 14 g Cholesterol: 0 g
3.5.3208

 

 

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Filed Under: gluten-free, lactose-free, salads, under 30 minutes, vegan, vegetarian Tagged With: avocado, beans, fast recipes, poppy seeds, salad, seeds, spinach, tomatoes

CARROT AND AVOCADO SALAD WITH TOASTED ALMONDS

April 29, 2016 By DIYBITES

Carrot Avocado and Almonds Salad -Easy Recipe

This one over here is a fast, easy, breezy recipe!

Great as a main, but comes in handy as a side too. It’s a light, fresh, simple recipe, rich in flavors and texture. You can toast the almonds or use them raw. I recommend toasting them for that extra mile in taste & crunch.

Per portion, you’ll be gettin’ 28 mg of vitamin C, 118 mg of Calcium, 7 mg of vitamin E, and 87 mg magnesium!

Full recipe and nutritional info ⤵️

CARROTS, AVOCADO AND ALMONDS SALAD
 
Save Print
Prep time
10 mins
Total time
10 mins
 
This one over here is an fast, easy, breezy salad recipe!
Author: DIY BITES
Recipe type: salad, vegan, vegetarian
Serves: 2
Ingredients
  • 2 medium carrots, cut julienne
  • 1 large avocado, medium diced
  • 25 almonds, toasted
  • 1 small red onion, small diced
  • 1 tbsp peanut oil
  • 5 tbsp lemon juice, more if preferred
  • salt
  • pepper
  • Optionally, chili flakes and vegan plain yogurt or dairy yogurt for non-vegan option
Instructions
  1. Cut carrots, avocado and red onion and mix together.
  2. Add almonds, peanut oil, lemon juice, and season with salt and pepper.
  3. Optionally, add chili flakes and serve with plain vegan yogurt or dairy yogurt for non-vegan option.
Nutrition Information
Calories: 317 Fat: 25 g Saturated fat: 3 g Unsaturated fat: 22 g Carbohydrates: 28 g Sugar: 12 g Sodium: 60 mg Fiber: 10 g Protein: 7 g Cholesterol: 0
3.5.3208

 

 

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Filed Under: gluten-free, lactose-free, light, salads, under 30 minutes, vegan Tagged With: almonds, avocado, carrots, gluten-free, salad, vegan, vegetarian

CURLY PARSLEY AND EGG SALAD WITH GOLDEN SESAME

November 28, 2015 By DIYBITES

Curly-Parsley-and-Egg-Salad-with-Golden-Sesame

Fast, fast, fast. This is fast. And incredibly delicious if you’re into parsley. What’s up with people who hate parsley? Give parsley some credit. Parsley – good friend. Parsley – 138 mg of calcium/100 grams. Parsley – 133 mg of vitamin C/100 grams. Parsley – 1.07 mg of zinc/100 grams. See? Parsley – friend. Stop hating on Parsley. Go team Parsley!

Curly Parsley and Egg Salad with Golden Sesame

Alex
Go Team Parsley!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Light, Salad
Servings 1
Calories 229 kcal

Ingredients
  

  • • 1 Tomato
  • • 3 handfuls of parsley
  • • 2-3 tsp raw sesame
  • • 1 tbsp diced onion
  • • 2 hard boiled eggs
  • • Lemon juice to taste

Instructions
 

  • Start by adding water to a small kettle and boil 2 eggs.
  • Wash the parsley and just use your hands to pick the leafs and set them into a bowl.
  • Finely dice the tomato and onion and add them with the parsley.
  • In a dry pan, add 2-3 tbsp of sesame and stir it until golden, 2-4 minutes.
  • Add sesame to salad, as well as the lemon juice. Finally, add the hard boiled eggs to the salad, a tbsp of olive oil, and woah! Magic!

 

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Filed Under: diabetes-friendly recipes, gluten-free, lactose-free, light, salads, under 30 minutes, vegetarian Tagged With: egg, light, parsley, quick recipe, salad, vegetarian

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I'm Alex. Registered dietitian nutritionist, recipe developer, certified health & life coach, architecture and design enthusiast & animal snuggler. Here you'll find healthy & amazingly tasty food for various types of diets, and helpful nutrition info. Thanks for stoppin' by! Read More…

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