Crunchy Thai Arugula Salad
Crunchy Thai Arugula Salad - East meets West: Asian and European ingredients together in a salad
Healthy, because
Even smarter
Nutritional values
The arugula is packed with potassium and calcium. Cheese provides protein, while the radish and ginger contain essential oils that are beneficial to the digestive and immune systems.
Want a bit more sweetness in this salad? Add some honeydew or cantalope.
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 51.3 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 bunch Radish
- 1 pc Watermelon (about 7 ounces)
- 1 small Red onion
- 5 ozs Arugula
- ½ bunch smooth parsley
- 2 Tbsps black Sesame seeds
- 1 pc fresh ginger
- 1 small Lime
- 1 ½ Tbsps soy sauce
- 1 tsp sesame oil
- 2 Tbsps olive oil
- 1 tsp Chili sauce
- 5 ozs Feta (crumbled)
Kitchen utensils
Preparation steps
Rinse radishes, trim and cut into thin slices.
Seed melon and cut the flesh into balls.
Peel the onion and cut into very small pieces.
Rinse arugula and parsley and spin dry. Pluck parsley leaves.
Toast sesame seeds, take out of skillet and let cool.
Peel ginger root, finely grate and squeeze firmly by hand. Squeeze lime.
Mix ginger and lime juice in a bowl with soy sauce, sesame oil, olive oil and chili sauce.
Mix arugula, parsley, watermelon, radishes, and onions with the dressing and place on plates. Distribute cheese over the top, sprinkle with sesame seeds and serve.
