Vegetable Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small Zucchini
- 4 carrots
- 2 Tbsps finely chopped Basil
- 1 Tbsp chopped Dill
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps Herb vinegar
- 1 tsp Mustard
- 1 pinch sugar
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Peel zucchini and carrots. Blanch vegetables in slightly salted boiling water for 4-5 minutes. Remove 1/2 cup of cooking juices and set aside. Drain vegetables.
2.
Peel shallots and garlic and dice finely.
3.
Whisk vinegar with mustard, oil and 3 tablespoons of vegetable water, season with sugar, salt, pepper and herbs.
4.
Lightly toast pumpkin seeds in a dry pan.
5.
Cut zucchini and carrots into slices, combine with shallots and garlic and toss with the dressing. Sprinkle with pumpkin seeds and serve warm.
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