Endive and Carrot Salad
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 28.2 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Endive (about 300 grams or approximately 10 oz)
- 2 carrots
- 3 Tbsps olive oil
- 1 Tbsp powdered sugar
- 50 grams Date (pitted)
- 2 scallions
- ½ bunch parsley
- 2 Tbsps Lime juice
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- 1 tsp ground paprika
- ½ tsp Ras el hanout
Preparation steps
Peel carrot and cut into sticks or grate.
Rinse the endives, trim, and slice.
Sauté the carrots and chicory in 1 tablespoon hot oil, dust with powdered sugar and slightly caramelize. Deglaze with 50 ml (approximately 1/4 cup) of water, add a little salt, cover, and simmer for about 5 minutes.
Cut the dates into strips.
Rinse and trim the scallions and cut into thin rings.
Coarsely chop the parsley.
Stir the lime juice with spices, remaining oil, dates, scallions and parsley. Mix with the carrots and chicory and season with salt. To serve, arrange the salad on plates.
