Fruity Vegetable Salad

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Fruity Vegetable Salad
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
236
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie236 cal.(11 %)
Protein9 g(9 %)
Fat9 g(8 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage8.3 g(28 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate64 μg(21 %)
Pantothenic acid1 mg(17 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium785 mg(20 %)
Calcium60 mg(6 %)
Magnesium87 mg(29 %)
Iron3.9 mg(26 %)
Iodine7 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.1 g
Uric acid177 mg
Cholesterol0 mg
Complete sugar23 g

Ingredients

for
2
Ingredients
2 shallots
200 grams Snow peas
100 grams carrots
1 tsp Corn oil
salt
freshly ground peppers
100 milliliters Apple juice
1 tsp freshly grated ginger
1 Tbsp raisins
1 pinch sugar
cumin or Ground cinnamon (per 1/4 tsp)
1 Tbsp Sunflower seed
1 Tbsp Pine nuts
Lemon balm
How healthy are the main ingredients?
Snow peacarrotApple juiceraisinsSunflower seedPine nuts

Preparation steps

1.

Peel shallots peel and cut into small cubes. Trim and rinse peas. Peel carrot and cut with a peeler or vegetable slicer lengthwise into thin strips.

2.

Heat the oil in a pan and sweat the shallots until soft, add sugar peas and carrots, season with salt and pepper and pour in the juice. Cover and cook about 5 minutes more, then remove from heat.

3.

Add ginger and raisins and season with salt, pepper, sugar, cumin and cinnamon.

4.

Toast sunflower seeds and pine nuts in a dry frying pan, remove and let cool.

5.

Arrange the lukewarm salad on plates, sprinkle with the toasted seeds and serve garnished with lemon balm leaves.

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