Dandelion-Fennel Salad with Papaya

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Dandelion-Fennel Salad with Papaya
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
208
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie208 cal.(10 %)
Protein3.79 g(4 %)
Fat8.1 g(7 %)
Carbohydrates35.52 g(24 %)
Sugar added0 g(0 %)
Roughage8.72 g(29 %)
Vitamin A812.96 mg(101,620 %)
Vitamin D0 μg(0 %)
Vitamin E3.01 mg(25 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.12 mg(18 %)
Vitamin B₆0.26 mg(19 %)
Folate117.95 μg(39 %)
Pantothenic acid0.69 mg(12 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C150.72 mg(159 %)
Potassium1,043.44 mg(26 %)
Calcium190.55 mg(19 %)
Magnesium79.15 mg(26 %)
Iron2.91 mg(19 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.24 g
Cholesterol0 mg

Ingredients

for
4
For the salad
200 grams Dandelion greens
2 Fennel bulb
1 Papaya
½ bunch cilantro
2 Tbsps olive oil
2 Tbsps apple cider vinegar
50 milliliters Vegetable broth
salt
freshly ground peppers
If desired
Cress flower (for garnish)
How healthy are the main ingredients?
olive oilapple cider vinegarFennel bulbPapayasalt

Preparation steps

1.

For the salad, rinse dandelion greens and fennel bulb and trim. Peel papaya, cut in half, remove seeds and chop half of the flesh. Rinse cilantro, shake dry and puree with the remaining papaya, 1 tablespoon oil, vinegar and broth. Season the salad dressing with salt and pepper.

2.

Cut the fennel bulb into slices and season with salt and pepper. Brush with oil and grill on each side on a preheated grill for about 4 minutes. Arrange fennel with dandelion greens on plates, drizzle with salad dressing and sprinkle with papaya cubes. Garnish as desired with cress flowers.