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Green salad with mushrooms and chile pepper-mango salsa
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
129
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel mango and cut the flesh from around the pit. Dice mango flesh into cubes. Slice chile peppers lengthwise, remove the seeds and chop finely. Rinse lime in hot water, finely grate the zest and squeeze juice. Trim scallions, rinse and finely chop. Mix mango with chile peppers, lime zest and lime juice. Stir in scallions and olive oil. Season with salt, pepper and sugar. Refrigerate for 30 minutes.
2.
Trim lettuce, if necessary, rinse and spin dry. Clean and slice the mushrooms. Arrange the salad leaves with the mushrooms and chile pepper-mango salsa on plates.
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