Frisée Salad with Turkey and Mango
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams turkey breasts
- 2 Tbsps vegetable oil
- ½ Frisée
- 1 Radicchio
- 1 bunch Arugula
- ½ bunch cilantro
- 100 grams Sprout
- 150 grams Cherry tomatoes
- 1 Mango
- 2 Tbsps balsamic vinegar
- 6 Tbsps olive oil
- salt (and pepper)
Preparation steps
1.
Trim the frisée and radicchio, then tear into bite-sized pieces. Rinse the arugula and remove the thick stalks. Rinse and halve the tomatoes. Mix the lettuces with the sprouts. Peel the mango, and separate the fruit from the stone. Thinly slice, and fold into the lettuces. Rinse the turkey, pat dry, season with salt and pepper, and cut into strips.
2.
Cook the turkey in a hot pan with oil. Remove the leaves from the cilantro, then mix into the salad. Top with the cooked turkey. Mix the vinegar and oil to make a dressing. Season to taste with salt and pepper. Drizzle the dressing over the salad.
