Fennel and Apple Salad with Grapes and Figs
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Fennel
- 350 grams Apple
- ½ head Lollo rossa
- 4 fresh Figs
- 150 grams purple Grape
- 50 grams whole Hazelnuts
- 1 Tbsp fresh Chervil
- 1 Tbsp lemon juice
- 1 tsp Maple syrup
- 0.063 l water
- salt
Preparation steps
1.
For the salad: Rinse the fennel and remove the fronds. Set the fronds aside. Halve the fennel bulb, core and thinly slice. Rinse the apples, quarter, core and cut into wedges, Drizzle with lemon juice immediately. Rinse lettuce leaves and shake dry. Halve the figs and grapes. Coarsely chop the hazelnuts. Rinse the chervil leaves and shake dry.
2.
In a bowl, toss the fennel, apples, lettuce and hazelnuts together until thoroughly combined.
For the dressing: In another bowl, whisk the remaining lemon juice with the maple syrup and water. Season with salt to taste.
For serving: Drizzle the dressing over the fennel mixture and toss to coat. Top with the chervil leaves. Divide the salad between plates and garnish with the figs and grapes.
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