Salad with mussels without eggs
Composition / ingredients
9
servings:
Cooking method
Mussels for salad should be taken canned or raw, but after boiled in salted water. We cut the mussels into small pieces.
Fry the chicken fillet in a frying pan with oil, then cool and chop finely. Walnuts cut into pieces and then fry them in a frying pan without oil. We mix boiled rice with nuts, put mussels, chicken here, add green peas and diced pepper.
Now pour vinegar, lemon juice into the nut butter, add chopped basil greens, squeeze out garlic and salt to taste. We fill the salad with freshly prepared dressing, let it stand for half an hour and serve it to the table. Decorate with spinach leaves.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Nut butter - 570 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- White wine vinegar - 14 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
