Citrus and Fruit Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
162
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 | 162 kcal | (8 %) | ||
| Protein | 2.28 g | (2 %) | ||
| Fat | 7.19 g | (6 %) | ||
| Carbohydrates | 25.4 g | (17 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 4.51 g | (15 %) |
more nutritional values
| Vitamin A | 270.4 mg | (33,800 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.65 mg | (22 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.23 mg | (10 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 45.28 μg | (15 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 1.93 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79.48 mg | (84 %) | ||
| Potassium | 606.38 mg | (15 %) | ||
| Calcium | 75.53 mg | (8 %) | ||
| Magnesium | 30.32 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Zinc | 0.33 mg | (4 %) | ||
| Saturated fatty acids | 0.73 g | |||
| Cholesterol | 0 mg |
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 tablespoons grapeseed oil (or olive oil)
- 1 tablespoon 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.
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