Sautéed veggie salad is one of the healthiest and most delicious vegetable salad recipes. It has the crunchiness of sautéed veggies. I add some shredded chicken meat to this salad to make it more protein-rich. This salad recipe has colorful vegetables with tasty seasoning. Sautéing enhances the taste of the salad. This is also an amazing option as a healthy dinner or as a side dish. Let’s make this delicious salad!
Easy. Veggies. Healthy.
- Yield: 1 person
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Difficulty level: Easy
Nutrition: Per Serving
|
Total Energy
|
Protein
|
Total Fat
|
Saturated Fat
|
Total Carbs
|
Fiber
|
Sugar
|
|---|---|---|---|---|---|---|
|
282kcal
|
11.7g
|
10.5g
|
1.5g
|
43.2g
|
13.1g
|
7.8g
|
|
Folate
|
Vit. A
|
Vit. C
|
Calcium
|
Potassium
|
Sodium
|
|---|---|---|---|---|---|
|
120micg
|
2200 IU
|
120mg
|
105mg
|
1050mg
|
800mg
|
Notes:
This breakdown gives a good overview of the essential nutrients provided by this sautéed veggie salad. The exact values can vary slightly depending on the size and type of vegetables used.
Ingredients:
- One medium broccoli
- Half a red bell pepper
- Half a green capsicum
- One onion
- Juice of half a lemon
- 1 tsp salt
- 1 tsp pepper
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 tsp parsley leaves
- 1 tsp oyster sauce
Method:
Step 1:
First, chop the veggies and put olive oil into the pan. Add the onions and sauté for 2 minutes. Then add the broccoli, bell pepper, and capsicum to the pan. Add salt, pepper, soy sauce, and oyster sauce. Sauté for 7-8 minutes over medium to high heat, flipping the veggies continuously to avoid burning. Finally, garnish with parsley leaves and lemon juice. The sautéed veggie salad is ready for your dinner.
Nutritionist, MSc
Nutritional Recipe Creator
