Brussel Sprouts Salad with Pistachios
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
330
calories
Calories
Healthy, because
Even smarter
Nutritional values
This salad is a great source of vitamin C, which helps keep the immune system healthy.
Don't have pistachios on hand? Feel free to substitute with toasted almonds or hazelnuts.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 176.7 μg | (295 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Brussels sprouts
- salt
- 6 ozs Shelled pistachio (unsalted)
- 2 Tbsps sesame oil (bright)
- 1 Tbsp light soy sauce
- 3 Tbsps apple cider vinegar
- freshly ground peppers
Preparation steps
1.
Rinse brussels sprouts, remove stalk and peel off individual leaves. Blanch brussel sprout leaves in a pot of salt water for 2-3 minutes, drain, rinse with cold water and drain again.
2.
Toast pistachios in a dry skillet, add brussel sprouts and fry for 1-2 minutes. Remove from the pan and place pistachios and brussel sprouts in a bowl and season to taste with oil, soy sauce, vinegar, salt and pepper. Serve while warm.
