4 Serves
68 Mins
6 g
22 g
1 g
Thoroughly wash the banana blossom and fresh vegetables under cold running water.
Ingredients, vitamins, and health benefits
Fresh Vegetables (Carrots, Cucumber, Lettuce)
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Vitamin K
504 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
107 µg / 400 µgCalcium
253 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
709 mg / 4,700 mgSodium
373 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Using a sharp chef's knife, carefully slice the banana blossom and chop the cucumber, onion, and tomato into bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, rice vinegar, salt, and black pepper to create the dressing.
Combine the prepared banana blossom and chopped vegetables in a large mixing bowl.
Drizzle the dressing over the salad and toss gently with tongs to ensure even coating before serving.
Banana Blossom
Cucumber
Onion
Tomato
Seasoned Rice Vinegar
Rice Vinegar
Salt
Black Pepper
Vitamin A
332 µg / 900 µgVitamin C
36 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
504 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
107 µg / 400 µgCalcium
253 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
709 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g