Fruit and Vegetable Salad with Feta
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
403
calories
Calories
Healthy, because
Even smarter
Nutritional values
This colorful salad is full of vitamins and minerals from the fruits and vegetables and is a great addition to any summer gathering! It also contains healthy fats and protein from the feta cheese.
This recipe can be varied with other fruits or vegetables that you prefer. Try different ingredient combinations and see what you like best!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ½ cups carrots (halved lengthways and cut into 1.5" lengths)
- ½ lemon (zest and juice)
- 2 onions (sliced into rings)
- 2 Tbsps olive oil
- ⅛ cup balsamic vinegar
- 1 Tbsp sugar
- 2 ⅔ cups Strawberries (cut into small pieces)
- 1 ⅓ cups Feta (finely diced)
- 2 handfuls Basil
Preparation steps
1.
Cook the carrots with the lemon juice, a little water, and a pinch of salt for around 8 minutes until they still have a bite to them. Rinse in cold water.
2.
Fry the onions in hot oil until translucent and deglaze with the vinegar. Simmer gently for around 5 minutes, then stir in the sugar together with a little salt and plenty of ground black pepper. Remove from the heat and leave to cool until lukewarm.
3.
Arrange the carrots, onions and strawberries on plates and scatter over the feta. Grind over some fresh black pepper, scatter over the lemon zest and serve garnished with basil.
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