Fennel Salad with Berries and Olives
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 9.45 g | (10 %) | ||
| Fat | 14.19 g | (12 %) | ||
| Carbohydrates | 26.89 g | (18 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.29 g | (24 %) |
more nutritional values
| Vitamin A | 122.56 mg | (15,320 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.39 mg | (12 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.43 mg | (12 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 63.07 μg | (21 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 1.45 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97.83 mg | (103 %) | ||
| Potassium | 709.02 mg | (18 %) | ||
| Calcium | 158.03 mg | (16 %) | ||
| Magnesium | 39.72 mg | (13 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 11.41 μg | (6 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 6.12 g | |||
| Cholesterol | 26.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Fennel bulb
- 1 Tbsp olive oil
- Sea salt
- 1 lemon (juiced)
- 500 grams Strawberries
- 1 tsp sugar
- 2 Tbsps Orange juice
- 150 grams Goat cheese
- 80 grams black Olives (pitted)
- peppers
- 4 Tbsps balsamic vinegar
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.
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