Fruit Salad with Artichoke Palm Hearts
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 1 small muskmelon
- 250 grams Strawberries
- 200 grams hearts of palm (canned)
- 1 Tbsp Strawberry vinegar
- 2 Tbsps lemon juice
- 2 Tbsps sherry
- 2 Tbsps sugar
- 2 Tbsps Corn oil
- salt (and pepper)
- 2 Tbsps chopped mint
- mint (for garnishing)
Preparation steps
1.
Rinse and dry salad greens, pluck leaves into bite-sized pieces. Halve melon, remove seeds with a spoon and cut out pulp with a melon baller.
2.
Rinse strawberries, pat dry and cut into halves or quarters, depending on size.
3.
Cut palm hearts into slices.
4.
Combine melon, strawberries and palm hearts.
5.
Prepare dressing by mixing strawberry vinegar, lemon juice, sherry and oil. Season with 1 pinch of salt and pepper. Drizzle dressing over fruit salad, add chopped mint.
6.
Line salad bowl with lettuce leaves, arrange salad onto them and serve garnished with mint leaves.
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