Artichoke Salad with Grapefruit
Healthy, because
Even smarter
Nutritional values
Grapefruit is a rich source of vitamin C, while avocado is filled with heart-healthy fats.
This light salad makes a beautiful side dish next to grilled fish or chicken.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 98.5 g | (328 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 640 μg | (213 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 3,328 mg | (83 %) | ||
| Calcium | 538 mg | (54 %) | ||
| Magnesium | 252 mg | (84 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 726 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 12 small Artichoke
- 3 Tbsps lemon juice
- salt
- 1 Grapefruit
- 1 tsp honey
- 2 Tbsps apple cider vinegar
- 4 Tbsps vegetable oil
- 5 ozs black Olives (pitted)
- 2 Tbsps freshly chopped Fresh herbs (Chervil and parsley)
- salt
- Red pepper flakes
- 4 ozs mixed Lettuce (such as arugula, lamb's quarters, watercress, sorrel)
Preparation steps
Rinse artichokes. Peel stem and trim. Remove tough outer leaves and snip tops of leaves with scissors. Quarter artichokes lengthwise and immediately sprinkle with lemon juice. Cook artichokes in salted boiling water until tender, 4-5 minutes. Drain and let cool.
With a sharp knife, remove peel and pith from grapefruit. Working over a bowl, cut between membranes to remove whole segments. Squeeze pulp over the bowl to extract any remaining juice. Mix juice with honey, vinegar and oil. Drain olives. Finely chop 4-5 of the olives and mix with dressing. Mix in herbs and season dressing with salt and red pepper flakes.
Arrange prepared salad ingredients on plates and drizzle with dressing.
