Lupini Bean and Caper Salad
If you're looking for a high-protein salad, this lupini bean and caper salad is a fun and delicious option! Packed with protein from lupini beans, and loaded with fresh greens, crunchy carrots, creamy avocado, and zesty homemade pickled capers. The mix of textures and flavors makes it a perfect healthy meal that’s as satisfying as it is tasty!
Ingredients
- ½ cup of home-picked pickled capers (in vinegar) 75 grams
- 1 ½ cup organic lupini beans pre-cooked and rinsed 200 grams
- 1 medium carrot thinly sliced into strips
- ½ cucumber thinly sliced into strips with a potato peeler
- A mix of different lettuce leaves about 3 cups
- 2 medium salad tomatoes chopped
- 10-15 pitted olives
- 1 ripe avocado sliced
- Salt to taste
Instructions
- This recipe requires minimal prep work. This salad is a light, protein-rich meal or a refreshing side dish. For the salad, I used a mix of green salad leaves including raw spinach.https://dishingoutplants.com/can-i-eat-raw-spinach/
- Start by rinsing the lupines. Even though they are organic and already prepared they are jarred in salt water so it`s recommended to rinse off the excess salt water.
- In a large bowl, toss in the lettuce salad leaves, carrot strips, cucumber strips, chopped tomatoes, and pitted olives. I like a pretty colorful presentation.
- Gently fold in the pickled capers with some of their brine vinegar and add the rinsed lupins.
- Add the avocado slices on top.
- Add salt to taste and, if you like, a drizzle of olive oil, balsamic vinegar, lime, or lemon juice to enhance the flavors.
- Serve this light salad as a starter or a refreshing side dish.
Nutrition Profile
Nutrition
Lupini Bean and Caper Salad
Serving Size
-1 salad
Amount per Serving
Calories
184
% Daily Value*
Carbohydrates
8.7
g
3
%
Fiber
5.82
g
24
%
Protein
6.3
g
13
%
Vitamin A
2.5
IU
0
%
Vitamin C
18
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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