Fennel Salad with Grapefruit
Fennel salad with grapefruit - Crunchy salad with fruity highlights! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
In addition to folic acid, fennel provides plenty of iron, which helps support blood health.
This fennel salad with grapefruit can be wonderfully varied according to taste.
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0.5 g | (2 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1.7 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
- Ingredients
- 4 Fennel bulb
- 2 Grapefruit
- 4 Tbsps sesame oil
- 1 pinch Raw cane sugar
- 2 Tbsps Red wine vinegar
- salt
- peppers
- Red pepper flakes
- 2 Tbsps Walnut
Kitchen utensils
Preparation steps
Wash the fennel thoroughly, cut in half, de-stalk and put the fennel green aside. Cut or slice the fennel into fine strips and place in a bowl.
Peel grapefruits thoroughly with a knife. Cut out the flesh between the separating skins; cut the fillets into pieces and set aside. Squeeze the rest of the grapefruit and add the juice to the fennel.
Add sesame oil, raw raw sugar and red wine vinegar to the fennel and season with salt, pepper and chili flakes. Knead everything vigorously with your hands. Add the grapefruit and let it stand for 10 minutes.
Meanwhile, roast the walnuts in a pan without fat at medium heat, remove and roughly chop them. Coarsely chop the fennel greens as well.
Pour the fennel salad into four small bowls and place the fennel greens and walnuts on top.
