Colorful Cucumber Salad
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 94.9 μg | (158 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 small Lettuce
- 1 Cucumber
- 2 Tomatoes
- 1 yellow Bell pepper
- 1 bunch Radish
- 50 grams Bresaola
- For the dressing
- 3 Tbsps Herb vinegar
- 5 Tbsps vegetable oil
- 1 tsp parsley (chopped)
- 1 tsp Dill (chopped)
- 1 tsp Borage (chopped)
- salt
- black freshly ground pepper
- 1 pinch sugar
- Dill (for garnish)
Preparation steps
1.
For the salad, trim lettuce, rinse and drain well. Tear leaves into bite-sized pieces. Rinse cucumber and tomatoes. Cut cucumber into slices. Cut tomatoes into slices. Rinse the bell peppers, cut in half, remove seeds and cut into strips. Slice radishes.
For the dressing, mix together the vinegar, oil and herbs. Season with salt, pepper and sugar. Arrange salad ingredients with the bresaola on a large plate. Spoon dressing over the salad and serve garnished with dill.
