Cucumber Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
734
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 74.4 μg | (124 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse tomatoes and cut into wedges. Rinse, halve lengthwise and julienne zucchini and cucumber. Peel onions, halve lengthwise and cut crosswise into strips. Add cut vegetables and black olives to a bowl.
2.
Stir together olive oil, white wine vinegar and sugar to make salad dressing. Rinse parsley, chop and shake dry. Mix half parsley into salad dressing and season with salt and pepper. Mix dressing with salad.
3.
For the dip: Stir together quark and mineral water until smooth. Peel and press garlic. Rinse chives, shake dry and cut into small rings. Mix chives, garlic and remaining parsley with quark and season with salt and pepper.
4.
Just before serving warm small flatbreads on grill, turning once. Serve flatbread with cucumber salad and dip.
