Carrot Salad with Pineapple
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams carrots
- 3 Tbsps balsamic vinegar
- salt
- 1 Pineapple (trimmed and weighed)
- 1 small onion
- 100 grams sun-dried Tomatoes (in olive oil)
- 1 garlic clove
- 1 tsp freshly chopped rosemary
- cayenne pepper
- 2 Tbsps olive oil
Preparation steps
1.
Peel and grate the carrots. Mix the carrots with the balsasmic vinegar and a little salt. Crush lightly with a potato masher and set aside. Marinate until juice begins to form and the carrots have softened slightly.
2.
Cut 6 thin slices from the pineapple, and set them aside. Finely dice the remaining pineapple. Finely dice the onion and sun-dried tomatoes. Finely dice the garlic, and finely chop the rosemary. Mix the prepared vegetables into the carrot mixture. Season the mixture lightly with cayenne pepper. Mix in the olive oil and season to taste with salt and pepper.
3.
Garnish the salad with the reserved pineapple slices, and serve immediately.
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