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4 Serves
63 Mins
Bring a large pot of water to a boil and cook the Ugba seeds until tender, then drain and set aside to cool.
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NigerianVitamin K
7 µg / 120 µgVitamin B1
1 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
102 µg / 400 µgCalcium
166 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
921 mg / 4,700 mgSodium
1212 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Wash the fresh vegetables thoroughly and chop the cucumber, onion, and tomato into bite-sized pieces using a sharp knife.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the salad dressing.
Combine the prepared vegetables and the cooked Ugba in a large mixing bowl.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
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Lebanese