Black Olive and Pepper Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions (sliced)
- 5 Tbsps black Olives (pitted)
- 1.333 cups Feta (cubed)
- 4 Tomatoes (quartered)
- ½ Iceberg lettuce (torn)
- 1 Cucumber (peeled and sliced)
- 1 green pepper (sliced)
- 5 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- salt
- peppers
- To garnish
- parsley
Preparation
Kitchen utensils
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Small bowl, 1 Small pot, 1 Wooden spoon, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Whisk, 4 Glasses, 1 Large knife, 1 Small skillet, 1 Parchment paper, 1 Immersion blender
Preparation steps
1.
Mix together all the ingredients, seasoning to taste with salt and pepper.
2.
Put into a serving bowl and garnish with parsley.
