Servings:6 | Calories:230 | Total Fat:20g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 3g
15 %
Total Carb 12g
4 %
Fiber 2g
8 %
Sugars 7g
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Cholesterol 2mg
1 %
Sodium 529mg
22 %
Protein 2g
4 %
Calories:
72% Extra-virgin olive oil
18% Others combined
4% Raw honey
4% Pinto beans
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 Tablespoons freshly squeezed orange juice 3 Tablespoons raw unpasteurized apple cider vinegar 3/4 teaspoon ground cumin 1 1/4 teaspoons fine grain sea salt + additional to taste a few grinds of black pepper 1 Tablespoon raw honey 1/2 cup unrefined, cold-pressed extra-virgin olive oil 1 head butter or romaine lettuce, chopped, about 8 cups 2 cups chopped red cabbage 1 1/2 cups or 1 15 ounce can cooked pinto beans, drained and rinsed 2 cups diced cucumbers (I like Persian), unpeeled, large seeds scooped out 1 pint cherry tomatoes, halved 3 small avocados or 2 large, pitted, peeled and cubed 1/2 cup pepitas – toasted in a dry skillet and drizzled with 1/2 teaspoon olive oil and a sprinkle of sea salt
Directions : View recipe directions on pamelasalzman.com
