A NOMVEX RECIPE
Carrot, spinach and lemon feta salad
Vegetarian2 servings≈ 15 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Feta110 g
- Carrots200 g
- Spinach100 g
- Cucumber180 g
- Lemon juice25 ml
- Olive oil12 ml
Declared allergenic ingredients: milk. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse and drain any cooked pulses; wash the vegetables.
Cut the vegetables into small pieces and put them in a bowl.
Add the remaining ingredients, including lemon and oil when listed; toss and serve.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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