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Local & Seasonal
Cucumber Turnip Salad
(19 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 20 mins
Calories:
190
calories
Calories
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Cucumber contains fistein, a secondary plant substance that supports brain performance.
For added flavor, you can add sliced kohlrabi or radishes into the salad.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1.9 g | (8 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 28 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 3 Turnip
- 1 Cucumber
- 1 scallion
- 2 stalks parsley
- 6 ozs Greek yogurt
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Mustard
- Sea salt
- cayenne pepper
- peppers
Preparation
Preparation steps
1.
Clean, peel and slice the turnips. Clean, wash and slice the cucumber. Clean and trim Spring onion and cut into rings. Put everything into a salad bowl and mix.
2.
Wash parsley, shake dry and chop finely. Mix a dressing with yogurt, apple cider vinegar, honey, mustard and 2-3 tablespoons of water. Season to taste with salt and cayenne pepper.
3.
Mix the salad dressing with the turnips and cucumbers and let it stand for about 10 minutes, then grind fresh pepper over it and serve.
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