Colorful Vegetable and Mint Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 78.2 μg | (130 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Cucumber
- 250 grams Cherry tomatoes
- 1 bunch Arugula
- ½ bunch Radish
- ½ Red onion
- 250 grams Boiled potato
- mint (1/2 bunch)
- 3 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 3 slices white bread
Preparation steps
1.
Peel cucumber, cut in half lengthwise and remove seeds. Rinse and halve the cherry tomatoes. Rinse arugula, shake dry and remove the hard stems if necessary. Rinse radishes, trim and cut in half. Peel onion and cut lengthwise into fine strips. Halve or quarter potatoes.
2.
Season vinegar with salt and pepper and whisk in the oil. Mix salad ingredients with vinaigrette.
3.
Cut or tear the bread into small pieces and toast in a pan in 3-4 tablespoons oil until golden brown. Mix croutons with the salad. Arrange salad on plates season generously with freshly ground pepper and serve garnished with mint.
