Fruity Vegetable Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
