Carrot and Peach Salad with Pine Nuts
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ripe Peaches
- 4 Tbsps lemon juice
- 400 grams carrots
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- sugar (to taste)
- 100 grams blanched Pine nuts
- 2 shallots
- 1 Tbsp olive oil
- fresh Fresh herbs (for garnish, such as oregano, basil)
Preparation steps
1.
Rinse the peaches, cut in half, remove pits and cut the flesh into slices. Mix with 2 tablespoons of lemon juice. Peel carrots, grate coarsely and mix with the sunflower oil and remaining lemon juice. Season with salt, pepper and sugar. Toast the pine nuts until golden brown in a frying pan, remove and set aside.
2.
Peel the shallots, chop finely and sauté with 1 tablespoon olive oil in the pan. Arrange the peach slices on a platter, spread the grated carrot over the peach slices and sprinkle with pine nuts and diced shallots. Serve garnished with fresh herbs.
