Refreshing Vitamin Kick

Cucumber-Radish-Tomato Salad

5
Average: 5 (11 votes)
(11 votes)
Cucumber-Radish-Tomato Salad

Cucumber-Radish-Tomato Salad - This salad rich in vital substances is an ideal barbecue side dish. Photo: Iris Lange-Fricke

share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
very easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
199
calories
Calories

Healthy, because

Even smarter

Nutritional values

The water-rich cucumber is ideal for warm days in particular. It supplies plenty of potassium, which helps regulate the body's electrolyte balance and blood pressure.

This salad also tastes good with sunflower seeds or chopped walnuts instead of pine nuts.

1 serving contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K83.9 μg(140 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate73 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54 mg(57 %)
Potassium699 mg(17 %)
Calcium88 mg(9 %)
Magnesium59 mg(20 %)
Iron2.2 mg(15 %)
Iodine7.4 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2 g
Uric acid33 mg
Cholesterol0.1 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 ½
1 bunch
1 bunch
8 ounces
4 tablespoons
3 tablespoons
1 teaspoon
1 teaspoon
3 tablespoons
½ bunch
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Salad bowl

Preparation steps

1.

Clean and wash the cucumber and radishes. Cut the cucumber into cubes and radishes into thin slices. Wash the arugula and shake dry. Wash and halve the tomatoes.

2.

For the dressing, whisk oil with lemon juice, mustard and honey, season with salt and pepper. Mix cucumbers, radishes, tomatoes and arugula salad and mix with the dressing.

3.

Roast pine nuts in a pan without fat for 3 minutes at medium heat. Wash basil, shake dry and pluck leaves. Serve salad with pine nuts and basil sprinkled on top.