Vegetable Salad
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 2 large Tomatoes
- 1 Avocado
- 1 Tbsp lemon juice
- 1 red Bell pepper
- 2 cooked potatoes
- 2 Tbsps raisins
- 4 Tbsps Corn (jarred)
- 2 Tbsps White vinegar
- 3 Tbsps Corn oil
- salt
- freshly ground peppers
Preparation steps
1.
Blanch the tomatoes in boiling water then remove. Peel, quarter, remove the core, and cut into pieces. Peel the avocado, remove the seeds, and slice. Drizzle immediatley with lemon juice. Rinse and trim the peppers. Remove the seeds and membranes, and slice. Dice the potatoes into small pieces. Mix the prepared vegetables with the corn and raisins.
2.
Mix the vinegar, oil, salt, and pepper. Mix into the salad.
