Chorizo and Green Leaf Salad
with Pine Nuts
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
367
calories
Calories
Healthy, because
Even smarter
Nutritional values
The combination of the nutrients and fiber from the vegetables and the protein from the chorizo makes this low-calorie dish very filling! You can serve it as an appetizer or turn it into a meal by adding some bread or grains like brown rice or bulgur.
You can always substitute other types of meat depending on your preferences and what is available. Additionally, you can add more vegetables to this dish if you want more flavor and nutrients!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Fry the chorizo in a pan for 1-2 min. Add the shallots and fry together for around 4 min until golden brown. Add the thyme leaves and then remove from the heat.
2.
Arrange the lettuce in four bowls and sprinkle with the pine nuts. Add the sausage and the shallots and drizzle with the balsamic vinegar. Season lightly with salt and ground black pepper and serve immediately.
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