Fennel Salad with Carrots, Onions and Radishes

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Fennel Salad with Carrots, Onions and Radishes
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
229
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie229 cal.(11 %)
Protein4 g(4 %)
Fat17 g(15 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage7 g(23 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K23.8 μg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.3 mg(21 %)
Folate82 μg(27 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35 mg(37 %)
Potassium1,012 mg(25 %)
Calcium97 mg(10 %)
Magnesium40 mg(13 %)
Iron0.9 mg(6 %)
Iodine5 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.5 g
Uric acid31 mg
Cholesterol0 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
500 grams Fennel
400 grams carrots
150 grams Radish
2 red onions
50 grams black and green Olives (pitted)
For the dressing
1 organic lemon
1 tsp Raspberry vinegar
1 tsp honey
6 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
FennelcarrotRadisholive oilOlivehoney

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.