Egg and Radish Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 6 eggs
- 1 bunch Radish
- ¼ head Iceberg lettuce
- 50 grams mixed Fresh herbs
- For the marinade
- 100 grams Crème fraiche
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- 1 Tbsp olive oil
Preparation steps
1.
For the salad, hard boil the eggs, remove, peel and leave to cool.
2.
Cut 2 eggs into eighths and cut the rest in pieces.
3.
Rinse the radishes and cut into thin sticks.
4.
Rinse the lettuce and cut into fine strips.
5.
Chop the herbs.
6.
For the marinade, mix the crème fraîche with yogurt, lemon juice, mustard and olive oil, season with salt and pepper. Add the radish, salad and herbs and stir in the chopped eggs.
7.
To serve, garnish the finished salad with egg eighths.
