Fennel Salad with Strawberries
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 28 min.
Ready in
Calories:
263
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 71.4 μg | (119 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 thin sprig Rhubarb
- 100 milliliters Apple juice
- 1 lemon (juiced)
- 1 Tbsp honey
- 2 Fennel
- 4 scallions
- 200 grams Strawberries
- 1 red Oak leaf lettuce
- 250 grams Mozzarella
- 5 Tbsps sunflower oil
- 1 tsp hot Mustard
- salt
- freshly ground peppers
Preparation steps
1.
For the dressing, rinse rhubarb, trim and chop. In a small saucepan, mix lemon juice, apple juice and honey and bring to a boil. Add rhubarb and simmer 2-3 minutes until soft. Remove from the heat and let cool.
2.
Meanwhile, rinse fennel, trim, chop greens and set aside for garnish. Cut or slice fennel into thin columns. Rinse scallions, trim and cut diagonally into rings. Rinse strawberries, trim and cut in half. Rinse oak leaf lettuce, trim, spin dry and tear into small pieces. Drain mozzarella and cut into slices.
3.
Arrange all prepared salad ingredients loosely on plates.
4.
Add oil and mustard to the saucepan, mash everything together and season with salt and pepper. Drizzle rhubarb mixture over the salad and serve garnished with fennel greens.
