Fruit Salad with Parmesan
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 567 mg | (57 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ Lettuce
- 1 Pineapple
- 3 Oranges
- 400 grams Strawberries
- 3 Tbsps Fruit Vinegar
- juice of lemons
- 1 Tbsp honey
- 2 Tbsps Nut oil
- salt
- cayenne pepper
- 150 grams Parmesan (freshly grated)
Preparation steps
1.
Rinse the lettuce, remove the stalk and arrange on a large platter or plates.
2.
Peel pineapple, quarter, cut out stalk and dice.
3.
Peel orange, cut off white skin with a sharp knife, cut out segments and collect the juice. Press residual pulp.
4.
Rinse, trim and quarter strawberries.
5.
Mix pineapple, orange segments and juice and strawberries (reserve a few for garnish) with vinegar, lemon juice, honey and oil. Grate cheese, except for a few slices for garnish, and season with salt and cayenne pepper. Let rest 10 min.
6.
Serve on lettuce leaves and garnish with Parmesan slices and remaining strawberries.
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