Fennel Salad with Carrots, Onions and Radishes
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim, and thinly slice the fennel. Rinse, peel, and thinly slice the carrots. Rinse and trim the radishes, then thinly slice. Peel and halve the onions, then thinly slice.
2.
Thinly slice the olives. Finely grate half a lemon, then squeeze the juice. Mix the zest and the juice with the raspberry vinegar, honey, and oil. Season to taste with salt and pepper. Mix the dressing with the vegetables, then serve.
