Soybean sprouts, carrots and melon

Serves four

• Soybean sprouts 150 g
• Carrots 200 g
• Melon 350 g 
• Soy sauce 5 ml (optional)
• 2 tbsp extra virgin olive oil (20 g)

Nutritional information
Per serving: 95 Kcal

Environmental Impact

Per serving: 
101 grams CO₂ equivalence - carbon footprint
385 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Peel and wash the carrots, cut them into thin strips with a vegetable chopper or potato peeler. 

Soak in ice water for about 10 minutes. Drain them before use. 

Scoop out the melon flesh and dice it up or create melon balls using a melon baller. 

Rinse the soybean sprouts and drain them on a cloth together with the carrots. 

Mix the three ingredients together and serve, seasoning to taste with soy sauce and a drizzle of extra virgin olive oil.

The Chef’s Advice

By using soy sauce, you can add flavour to the dish without using salt. Its sweet and sour flavour also goes particularly well with fruits and vegetables.

Nutritional Advice

Orangey-yellow vegetables and fruit, such as carrots and orange melon, are rich in carotenoids, which are valuable vitamin A precursors. 

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

To eat a healthy and sustainable diet, fruit and vegetables should make up at least half of your daily food intake (50%).