Fruity Vegetable Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 5.52 g | (6 %) | ||
| Fat | 16.59 g | (14 %) | ||
| Carbohydrates | 86.53 g | (58 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 11.23 g | (37 %) |
more nutritional values
| Vitamin A | 752.95 mg | (94,119 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.54 mg | (21 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 4.04 mg | (34 %) | ||
| Vitamin B₆ | 0.94 mg | (67 %) | ||
| Folate | 126.22 μg | (42 %) | ||
| Pantothenic acid | 1.54 mg | (26 %) | ||
| Biotin | 2.93 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 276.24 mg | (291 %) | ||
| Potassium | 1,048.25 mg | (26 %) | ||
| Calcium | 107.6 mg | (11 %) | ||
| Magnesium | 100.9 mg | (34 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5.31 μg | (3 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 2.45 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- lemon juice (about 2 tablespoons)
- Orange juice (about 2 tablespoons)
- 1 tsp honey
- 2 Tbsps Corn oil
- salt
- freshly ground White pepper
- 1 small red Bell pepper
- 2 stalks Celery
- 1 Cucumber
- 1 carrot
- 1 pc fresh Pineapple (200 grams)
- 1 small firm Banana
- 1 Tbsp or pecans Cashews
- 2 sprigs mint
Preparation steps
1.
Combine two juices with honey and oil, mix well. Season with a little salt and a strong dash of pepper.
2.
Rinse and dry bell pepper, halve and remove seeds and ribs, cut into fine strips. Rinse and dry celery, cut across the grain into very thin slices. Peel carrot and cucumber and cut into thin long strips.
3.
Peel and core pineapple, dice into small cubes. Peel and slice banana. Combine vegetables and fruit in a bowl and toss with the dressing. Chop nuts coarsely, pluck off mint leaves and cut into fine strips. Sprinkle salad with nuts and mint, serve.
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