Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Refreshing spring salad with vitamin C, fiber and plant omega-3
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Green almond, green apple and purslane salad (180 g) has 94 calories. That works out to 52 calories per 100 g. It contains 14.8 g of carbs, 2.9 g of protein, 3.4 g of fat and 4.7 g of fiber. Its 104.4 µg of Vitamin K covers 87% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
94
KCAL / 180G
Carbs
14.8g
· 5% DV
Protein
2.9g
· 6% DV
Fat
3.4g
· 4% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 11% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 0.25 g | 1% |
| Trans fat | 0 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 14.8 g | 5% |
| Fiber | 4.7 g | 17% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
📸 Scan the code to get the app free.

| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 94 kcal |
| 1 bottle (mini) | 15 g | 8 kcal |
| 1 piece (whole) | 35 g | 18 kcal |
| 1 cup (chopped) | 70 g | 36 kcal |
| 2 piece (whole) | 70 g | 36 kcal |
| 100 g | 100 g | 52 kcal |
| 1 cup (large) | 110 g | 57 kcal |
| 1 serving (small) | 120 g | 62 kcal |
| 1 serving (large) | 260 g | 135 kcal |
Calculated from 52 calories per 100 g.
Green almond, green apple and purslane salad is made by tossing washed purslane with thinly sliced green almonds and apple. Dress it with olive oil, lemon juice and a little salt just before serving. The fresh ingredients need little preparation, and adding the apple last helps keep it crisp.
A simple lemon and olive oil dressing suits green almond, green apple and purslane salad best. The green almonds and apple already bring tartness, so use just enough lemon to brighten the greens rather than overwhelm them. A little salt brings the flavors together.
Yes, the tender outer skin of green almonds is edible and is usually left on for green almond, green apple and purslane salad. Slice the almonds thinly; if an almond has developed a hard pit, remove it before adding the pieces to the salad.
Yes, watercress can replace purslane in green almond, green apple and purslane salad, but it gives the dish a pepperier bite and less of purslane’s succulent texture. Arugula is another option; add a little less lemon if the replacement greens taste sharp.
To slow browning in green almond, green apple and purslane salad, slice the apple just before serving and toss it with lemon juice. If you are preparing other ingredients ahead, keep the apple whole until the last moment so it has less time exposed to air.
Green almond, green apple and purslane salad tastes crisp, tart and pleasantly refreshing. The apple adds juicy sweetness, young almonds contribute a mild nutty sourness, and purslane has succulent leaves with a subtle tang. A light dressing lets those contrasting flavors stand out.
You can wash and dry the purslane and slice the green almonds ahead, but assemble green almond, green apple and purslane salad close to serving. Keep the dressing separate and cut the apple at the end; otherwise the greens can wilt and the fruit may discolor.
Green almond, green apple and purslane salad pairs well with grilled fish, chicken, or roasted vegetables. Its bright acidity cuts through rich main dishes, while beans or lentils alongside make it a more substantial plant-based meal.
Store leftover green almond, green apple and purslane salad in a covered container in the refrigerator and eat it soon, ideally the next day. Once dressed, purslane softens and releases liquid, so the salad will not stay crisp for long.
Yes, green almond, green apple and purslane salad is a fresh way to add vegetables, fiber and vitamin C to a meal. Purslane also contains plant omega-3 fats. For a more filling main course, serve it with beans, lentils or another protein-rich food.
Vitamins
Vitamin K
104.4µg · 87% DV
Vitamin C
25.56mg · 28% DV
Vitamin A
172.8µg · 19% DV
Biotin
3.24µg · 11% DV
Minerals
Copper
0.2mg · 22% DV
Potassium ⭐
562mg · 17% DV
Manganese
0.34mg · 15% DV
Iron
2.52mg · 14% DV
Sodium
32mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Green almond, green apple and purslane salad brings together tender, tart young almonds—picked before their shells harden—with crisp apple and succulent purslane. It is a fresh, springlike combination associated with Turkish cooking: the almonds add a faintly grassy, lightly sour note, while the apple brings crunch and the purslane a juicy texture.
Serve it dressed simply with lemon and olive oil as a starter or alongside grilled food, or include it in a spread of small dishes. It offers fibre and plant-based omega-3, while remaining a light choice. For a more filling meal, pair it with beans or chickpeas; use a modest amount of oil to keep the dressing light.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 2.1:1
Below the ideal 4:1 — a good omega balance.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.