Crudité with Two Dips
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Romaine lettuce
- 3 Kohlrabi
- For the Thousand Island dip
- 1 Red Hungarian wax pepper
- 1 pinch Red pepper flakes
- 120 grams Mayonnaise
- 3 Tbsps Sour cream
- 10 grams Ketchup
- 1 Tbsp Fruit Vinegar
- For apple sryup dip
- ½ handful Lemon balm
- 2 Tbsps lemon juice
- 1 Tbsp Apple syrup
- 2 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Separate the romaine into leaves. Rinse and spin the leaves. Rinse the kohlrabi, trim, peel and cut into stick about 1 cm (1/2 inch) thick. Arrange the romaine leaves and kohlrabi sticks on a plate.
2.
To make the Thousand Island dip: Rinse and dry the wax pepper, cut in half, remove the seeds and ribs, and cut into very fine dice. Stir the diced pepper, red pepper flakes, mayonnaise, ketchup and vinegar together.
3.
To make the apple sryup dip: Rinse and spin dry the lemon balm, pick off the leaves from the stems, and chop the leaves fine. Stir together the lemon juice, apple juice, olive oil and lemon balm together and mix well. Season with salt and pepper.
4.
Serve the romaine and kohlrabi with the two dips.
