Fruity Cress Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 122.9 μg | (205 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 2,154 mg | (54 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 round, pink Daikon radish
- salt
- 4 handfuls Watercress (100 grams)
- 2 Red scallions
- 2 organic Oranges
- 1 tsp honey
- 2 Tbsps Red wine vinegar
- 2 Tbsps grapeseed oil
- 2 Tbsps Canola oil
- salt
- white peppers
- 20 grams Pistachio
Preparation steps
1.
Rinse daikon radishes, peel if desired and cut into thin slices or plane. Rinse watercress and shake dry. Rinse scallions, trim and cut into thin rolls. Rinse oranges in hot water, wipe dry and finely grate zest from one orange. Peel both fruits with a sharp knife and cut fillets out from between membranes. Squeeze juice from remaining skins.
2.
Mix orange juice in a bowl with honey, vinegar, grape seed oil and canola oil and season with salt and pepper. Finely chop pistachios and mix with orange zest.
3.
Arrange watercress, radish, orange fillets and scallion on plates. Sprinkle with pistachio mixture and serve drizzled with the dressing.
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