Celery Salad with Apple and Red Onions
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 238.3 μg | (397 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 3,496 mg | (87 %) | ||
| Calcium | 701 mg | (70 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 572 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Boiled potatoes (well-cooled)
- 2 Red onions
- 4 Celery (with green parts)
- 1 tart Apple (Boskoop)
- salt
- freshly ground peppers
- 5 Tbsps Mayonnaise (light, finished product)
- 2 Tbsps Natural yogurt
- 2 Tbsps lemon juice
- 4 Tbsps scallions
- 100 grams Hazelnuts
Preparation steps
1.
Peel potatoes and cut into bite-sized pieces. Peel onions and cut into thin rings. Rinse celery, set green parts aside and cut remaining parts into 1 cm (approximately 1/2 inch) thick strips. Peel apple, halve and core, cut nito cubes.
2.
Place everything into a bowl and mix with mayonnaise, yogurt, lemon juice and chives. Season with salt and pepper and add hazelnuts. Garnish with chives and celery leaves. Serve.
