Blueberry Salad with Basil
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
For a little more variety you can replace the almonds completely or partially with other nuts (such as walnuts, cashews or hazelnuts). Instead of basil, fresh mint also tastes really good.
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 250 grams Blueberries
- 2 ripe Papaya
- 2 Tbsps chopped Basil
- 100 grams peeled almonds
- 2 Tbsps Agave syrup (or substitute honey)
- 1 Tbsp lemon juice
Preparation steps
Rinse the blueberries. Peel, halve, remove the seeds, and cut the papaya into small cubes. Roast the almonds in a dry pan, then let cool.
Mix the blueberries and papaya with the basil, agave syrup, and lemon juice. Chill in the refrigerator for 30 minutes. Stir in the roasted almonds just before serving.
