Green Salad with Nasturtium and Marigold Flowers
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 131.7 μg | (220 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 1 handful Arugula
- 1 Cucumber
- 4 Tbsps White vinegar
- 1 tsp sugar
- salt
- 6 Tbsps sunflower oil
- to garnish
- 2 Tbsps Dill
- 2 Tbsps scallions
- 2 handfuls Edible flowers (such as nasturtium, zucchini and marigold)
Preparation steps
1.
Rinse and trim lettuce and arugula, then spin dry and tear leaves into smaller pieces. Rinse, trim and cut cucumber into thin slices. Arrange prepared salad ingredients on plates or in a large bowl.
2.
For the dressing, whisk vinegar with 1-2 tablespoons water and the sugar. Season with salt and whisk in oil. Season to taste and drizzle dressing over salad.
3.
Sprinkle salad with herbs and serve garnished with edible flowers.
