Blood Orange Salad with Vanilla-Mint Vinaigrette
With this citrus fruit salad you already cover half of your daily vitamin C requirement. It plays an important role in the development of connective tissue, bones and teeth. It also protects against cell damage and helps wounds to heal.
As an alternative to blood oranges you can use white or pink grapefruit or even pineapple. You can also sprinkle the salad with chopped nuts. A yoghurt lightly sweetened with honey is ideal for dessert.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 3 Blood orange
- 1 large Orange
- 6 sprigs mint
- 1 Vanilla bean
- 3 Tbsps sugar
Preparation steps
Rinse blood oranges and orange with hot water and wipe dry. With a sharp knife, cut off peel and white pith.
Working over a bowl, use a sharp knife to cut out orange sections between membranes. Reserve any accumulated juice.
Rinse mint, shake dry and remove stems. Chop leaves coarsely.
With a sharp knife, slit the vanilla bean lengthwise and scrape out seeds.
In a deep bowl or glass measuring cup, combine vanilla bean seeds, mint and sugar. Puree with an immersion blender.
Arrange blood orange and orange slices decoratively on plates. Drizzle with collected juice and serve with vanilla-mint sugar.