Citrus and Fruit Salad Plate

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Citrus and Fruit Salad Plate
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
162
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie162 kcal(8 %)
Protein2.28 g(2 %)
Fat7.19 g(6 %)
Carbohydrates25.4 g(17 %)
Sugar added4.31 g(17 %)
Roughage4.51 g(15 %)
Vitamin A270.4 mg(33,800 %)
Vitamin D0 μg(0 %)
Vitamin E2.65 mg(22 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.12 mg(9 %)
Folate45.28 μg(15 %)
Pantothenic acid0.74 mg(12 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C79.48 mg(84 %)
Potassium606.38 mg(15 %)
Calcium75.53 mg(8 %)
Magnesium30.32 mg(10 %)
Iron0.9 mg(6 %)
Zinc0.33 mg(4 %)
Saturated fatty acids0.73 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1.333 cups
Rhubarb (narrow stalks cut into 5 cm lengths, wider stalks into narrow slices)
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
1 tablespoon
1 handful
parsley (finely chopped)

Preparation steps

1.
Stew the rhubarb in around 100 ml water for 2-3 minutes, remove from the hob and leave to 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.