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Apple and Celery Salad with Hazelnuts and Prosciutto
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
572
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 70.3 μg | (117 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 red, white flesh Apple (z. B. Mac Intosh apples)
- 3 Tbsps chopped Hazelnuts
- 200 grams Prosciutto
- 1 stalk Leeks
- 2 stalks Celery
- 2 ripe Banana
- 2 Tbsps finely chopped parsley
- salt
- peppers
- sesame oil
- 1 ½ lemons (juice)
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Preparation steps
1.
Rinse the leek, halve crosswise and blanch in a pot of boiling salted water for 5 minutes. Drain on paper towels and cut into thin rings. Cut the prosciutto into small cubes. Rinse the celery, remove the strings and thinly slice. Peel and slice the banana. Rinse, halve and core the apples, and cut into thin wedges. Place the apple wedges in a large bowl and sprinkle with a little lemon juice to prevent discoloration.
2.
In a bowl, mix together the hazelnuts, prosciutto, leeks, celery, bananas, parsley, 4 tablespoons sesame oil, salt, pepper and the remaining lemon juice. Season with salt and pepper and serve immediately.
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