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Recipe by Shop Poggetto Carni
A fresh, colorful, and crunchy salad with cucumber, tomato, avocado, golden chickpeas, and browned pork shoulder. A simple yet complete dish, perfect as a light and flavorful lunch.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Wash the cucumber and tomato, then slice the cucumber into thin rounds, cut the tomato into wedges, and dice the avocado. Place everything in a large bowl.
Step 2 of 5: Add the fresh basil leaves, keeping them whole, then dress the salad with extra-virgin olive oil and a pinch of salt.
Step 3 of 5: Rinse and dry the cooked chickpeas thoroughly, season them with a drizzle of oil and a little salt, then cook them in an air fryer at 195 °C for about 10 minutes, shaking the basket halfway through cooking.
Step 4 of 5: Cut the boneless pork shoulder into strips and brown it in a pan until golden brown and crispy.
Step 5 of 5: Add the crispy chickpeas and browned pork shoulder to the salad, mix gently, and let it rest for a few minutes before serving to allow the flavors to blend.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving371 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,786 kJ666 kcal | 752 kJ180 kcal |
| Fat | 32.49 g | 8.77 g |
| of which saturated fatty acids | 4.41 g | 1.19 g |
| Carbohydrates | 62.32 g | 16.82 g |
| of which sugars | 9.82 g | 2.65 g |
| Fibre | 16.71 g | 4.51 g |
| Protein | 27.19 g | 7.34 g |
| Salt | 0.04 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
