Bean and Zucchini Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
147
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 107.2 μg | (179 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Beans
- salt
- 500 grams Zucchini
- 1 organic lemon
- 1 garlic clove
- 1 handful parsley
- 3 Tbsps grapeseed oil
- 1 pinch sugar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse beans, trim, cut in half and blanch in a pot of boiling salted water for about 8 minutes. Rinse zucchini, trim and cut into quarters lengthwise. Add zucchini to the pot of boiling water during the last minutes of cooking. Drain vegetables together, rinse with cold water and drain again.
2.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Peel garlic and chop finely. Rinse parsley, shake dry, pluck and chop coarsely. Mix lemon juice in a bowl with garlic, lemon zest, lemon juice, oil and sugar and season with salt and pepper.
3.
Mix vegetables in a bowl and serve with lemon juice mixture.
