Artichoke Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.3 g | (81 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 lg cans Artichoke hearts (450 grams, approximately 1 lb drained)
- 250 grams Cherry tomatoes
- 6 Tbsps Lime juice
- salt
- peppers
- 4 Tbsps olive oil
- ½ bunch parsley
- 1 Tbsp dried thyme
- 400 grams chicken
- 4 sprigs thyme (for garnish)
Preparation steps
1.
Drain the artichokes in a colander, reserving liquid. Cut the artichokes into quarters or sixths (depending on their size). Place artichokes in a bowl with 4 tablespoons of the reserved brine.
2.
Rinse and halve the tomatoes and add to bowl with artichokes. Add lime juice, oil, thyme, salt and pepper, mix well and allow to sit.
3.
Wash the parsley, shake dry and chop finely. Mix with the salad. Arrange the salad on 4 plates, place the cooked chicken breast on top and serve garnished with thyme.
