Fruit Salad with Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 2 organic Oranges
- 1 Apple (such as Boskop)
- 4 sticks Celery
- 1 Kiwi
- 60 grams peeled Walnut
- 300 grams Natural yogurt
- 5 Tbsps Sour cream
- 1 Tbsp Walnut oil
- salt
- freshly ground peppers
- 4 slices Crispbread
- 100 grams Quark
Preparation steps
Peel the orange, making sure to remove all of the bitter white pith. Remove the whole fruit segments, collecting any juice created in a bowl. Peel and quarter the apple. Remove the core, finely dice, then mix with a little orange juice. Rinse, trim, and cut into narrow oblique slices. Peel the kiwi, cut into quarters, and thinly slice.
Coarsely chop the walnuts, and toast in a dry pan. Remove the walnuts from the pan and set aside. Mix the yogurt with the sour cream, oil, and 2 tablespoons of orange juice. Mix until combined, then season to taste with salt and pepper. Place the yogurt in a small bowl. Top the yogurt with the celery, half of the orange segments, the apple, kiwi, and walnuts.
Serve the salad with the crisp bread, and sprinkle with the quark. Top with the remaining orange segments and serve.
