Fennel Salad with Peaches
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
153
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams young Fennel
- 2 Peaches
- 2 Tbsps honey
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- ½ tsp Curry powder
- 3 Tbsps grapeseed oil
- salt
- peppers
- 2 Tbsps scallions
Preparation steps
1.
Rinse and halve the fennel, if necessary. Remove the stalk and slice thinly. Rinse, halve, remove the seeds, and cut the peaches into wedges. Mix the honey with the balsamic vinegar, lemon juice, curry powder, and the oil. Season to taste with salt and pepper.
2.
Mix the fennel with the peaches and the dressing. Let marinate for at least 15 minutes.
3.
Season again before serving, and garnish with chives.
