Celery Root and Artichoke Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 10.99 g | (11 %) | ||
| Fat | 22.46 g | (19 %) | ||
| Carbohydrates | 24.3 g | (16 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 4.64 g | (15 %) |
more nutritional values
| Vitamin A | 48.3 mg | (6,038 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 4.62 mg | (39 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 16.51 μg | (6 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 17.04 mg | (18 %) | ||
| Potassium | 476.96 mg | (12 %) | ||
| Calcium | 288.85 mg | (29 %) | ||
| Magnesium | 38.68 mg | (13 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Iodine | 0.16 μg | (0 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 4.35 g | |||
| Cholesterol | 10.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Celery root
- 400 grams Artichoke hearts (from a jar)
- 20 grams Shelled peanut
- 20 grams Pine nuts
- 1 tsp honey
- 4 Tbsps grapeseed oil
- 2 Tbsps Orange juice
- 1 tsp Orange zest
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 60 grams shaved Parmesan
- 4 Tbsps Cress
- 4 sprigs Tarragon
How healthy are the main ingredients?
Artichoke heartsParmesangrapeseed oilPine nutsOrange juiceCressPreparation steps
1.
Rinse, trim and peel celery root. Slice or shave into very thin slices. Thinly slice artichokes. Coarsely chop peanuts and toast in a dry pan. Add pine nuts and drizzle with a little honey. Remove nuts from pan and let cool. Whisk grape seed oil with orange juice, orange zest, and balsamic vinegar. Season with salt and pepper.
2.
Arrange celery root slices on plates in a flower pattern. Top with artichokes and sprinkle with Parmesan and nuts. Drizzle with dressing. To serve, garnish with cress and tarragon.
