Ginkgo Nut Arugula Bowl

Ingredients

• 120 g Ginkgo nuts
• 90 g Arugula
• 80 g Grape tomatoes
• 70 g Red bell pepper
• 60 g Celery
• 20 g Olive oil
• 20 g Lime

Steps

1. Toast ginkgo nuts at 175 °C (177 °C (350 °F)) until lightly golden.
2. Slice celery and red bell pepper into thin pieces.
3. Halve grape tomatoes and place them with arugula in a large bowl.
4. Whisk olive oil with squeezed lime juice until emulsified.
5. Add toasted ginkgo nuts and vegetables to the bowl, then toss with dressing.

Per serving

118 kcal · protein 2.3 g · carbs 15.4 g · fat 5.8 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.