Fennel Salad with Berries and Olives

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Fennel Salad with Berries and Olives
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
263
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie263 kcal(13 %)
Protein9.45 g(10 %)
Fat14.19 g(12 %)
Carbohydrates26.89 g(18 %)
Sugar added1.05 g(4 %)
Roughage7.29 g(24 %)
Vitamin A122.56 mg(15,320 %)
Vitamin D0 μg(0 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.43 mg(12 %)
Vitamin B₆0.12 mg(9 %)
Folate63.07 μg(21 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.45 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C97.83 mg(103 %)
Potassium709.02 mg(18 %)
Calcium158.03 mg(16 %)
Magnesium39.72 mg(13 %)
Iron2.24 mg(15 %)
Iodine11.41 μg(6 %)
Zinc0.47 mg(6 %)
Saturated fatty acids6.12 g
Cholesterol26.46 mg

Ingredients

for
4
Ingredients
2
1 tablespoon
1
Lemon (juiced)
500 grams
1 teaspoon
2 tablespoons
150 grams
80 grams
black Olives (pitted)
4 tablespoons

Preparation steps

1.

Rinse and dry fennel, set some leaves for garnishing and cut the rest lengthwise into strips. Place fennel strips into a steamer, drizzle with oil and season with salt.

2.

Combine 150 ml (approximately 3/5 cups) of water and lemon juice in a bowl and bring to a boil. Place steamer on top and cook fennel, covered, for about 10 minutes.  

3.

Rinse, dry and slice strawberries. Combine with sugar and orange juice and arrange on plates. Top with fennel and crumble cheese over. Chop olives coarsely and sprinkle on top. Season with pepper and drizzle with balsamic vinegar. Garnish with fennel leaves and serve.