Citrus and Fruit Salad
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
182
calories
Calories
Healthy, because
Even smarter
Nutritional values
This salad is not only delicious, but it is full of excellent nutrients. Grapefruit is a great source of fiber, fennel is a good source of potassium, and rhubarb provides powerful magnesium.
Pair this salad with a whole-wheat baguette to add satiating fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 877 mg | (22 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups Rhubarb (narrow stalks cut into 2)
- 2 pink Grapefruit (filleted, juice reserved)
- 1 yellow Grapefruit (filleted, juice reserved)
- 1 Fennel (quartered and finely sliced, leaves finely chopped)
- 1 stick Celery (finely sliced)
- 2 Tbsps grapeseed oil (or olive oil)
- 1 Tbsp honey
- 1 handful parsley (finely chopped)
Preparation steps
1.
Stew the rhubarb in 4 ounces water for 2-3 minutes, remove from the heat and let cool.
2.
Mix the rhubarb with the grapefruit segments, grapefruit juice, sliced fennel and celery. Dress with the grape seed oil and honey and season to taste with salt and ground black pepper. Mix in the chopped herbs and serve the salad.
