Fruit and Vegetables Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the salad
- 1 small Pineapple
- 4 Tbsps Orange liqueur
- 300 grams Zucchini
- salt
- 100 grams Walnut
- 500 grams carrots
- 1 bunch scallions
- 3 stalks Celery (With leaves)
- For the dressing
- 125 grams Mayonnaise
- 125 grams Crème fraiche
- 1 Tbsp medium hot Mustard
- salt
- peppers
Preparation steps
For the salad, peel pineapple and remove core. Cut flesh into small cubes and place in a bowl. Sprinkle with Cointreau and allow to marinate for 15 minutes.
Rinse zucchini, cut lengthwise into strips and cut crosswise into sticks. Place zucchini in a colander, sprinkle with salt and let stand for 10 minutes. Rinse with water. Set 5 walnut halves aside for garnish. Coarsely chop remaining walnuts.
For the dressing, mix mayonnaise, crème fraîche and mustard. Season heavily with salt and pepper.
Peel carrots and grate coarsely. Rinse scallions, trim and cut into thin diagonal rings. Rinse celery and cut into thin slices, retaining some of the leaves for garnish. Mix carrots, scallions and celery into the dressing.
Drain zucchini well and mix with pineapple and chopped walnuts. Stir into salad, cover and allow to marinate 2 hours. Prior to serving, garnish with celery leaves and walnut halves.
