Egg Salad with Carrot, Apple and Radish
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 hardboiled eggs
- 2 Apple
- 4 carrots
- 250 grams Radish
- 2 garlic cloves
- 3 Tbsps apple cider vinegar
- 4 Tbsps vegetable oil
- 1 pinch sugar
- lemon juice
- salt
- colorful peppers
- 4 Tbsps sour Whipped cream
Preparation steps
1.
Peel and slice the eggs. Rinse, quarter and core the apples and slice. Peel the carrots, halve lengthwise and slice. Rinse, trim and slice the radish, and set aside 4 slices for garnish.
2.
Peel and slice the garlic. In a large bowl, whisk the vinegar with 1-2 tablespoons of water, the oil and the sugar and season with lemon juice, salt and pepper. Add the garlic, apples, carrots and radishes along with the sliced eggs and toss to combine. Serve garnished with a dollop of sour cream and the reserved radishes.
