Arugula Salad with Olive Crostini
Arugula Salad with Olive Crostini - A holiday meal for everyday life that tastes of summer and the sun
Healthy, because
Even smarter
Nutritional values
This Mediterranean snack contains an abundance of unsaturated fatty acids that are great for the heart, blood circulation, and blood vessels!
You can prepare the spicy olive paste well in advance. Simply mix two or three times the normal amount and keep in the refrigerator for up to about 5 days.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 213 mg | (5 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ lemon
- 1 garlic clove
- 4 Tbsps green Olives (pitted)
- 3 Tbsps black olives (pitted)
- 1 Tbsp Canola oil
- salt
- peppers
- 2 stalks Basil
- sugar
- 2 Tbsps Vegetable broth
- 2 Tbsps olive oil
- 1 red Bell pepper (About 7 oz.)
- 1 bunch Arugula (About 3 oz)
- 4 slices Whole-grain baguette
Kitchen utensils
Preparation steps
Squeeze half a lemon. Peel garlic and coarsely chop.
Put garlic, 1 tablespoon lemon juice, olives and canola oil in a tall container. Mash coarsely with an immersion blender. Season with salt and pepper.
Rinse basil, shake dry, pluck leaves and chop coarsely. Stir basil into olive paste.
For the vinaigrette, whisk remaining lemon juice with salt, pepper, 1 pinch of sugar, vegetable broth and olive oil in a bowl.
Halve bell pepper, remove seeds, rinse and finely chop. Add to vinaigrette.
Rinse arugula and spin dry. Arrange on 4 plates and drizzle with vinaigrette.
Toast baguette slices and brush with olive paste. Serve arugula salad with olive crostini.
