Green Salad with Tomatoes and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 112.2 μg | (187 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 300 grams mixed Lettuce (Endive, lettuce, Lollo Rosso)
- 12 Cherry tomatoes
- 2 carrots
- 1 handful soybean sprout
- 3 scallions
- 2 Tbsps roasted Pumpkin seed
- 2 Tbsps roasted Sunflower seed
Preparation steps
Separate the leaves of the lettuce. Rinse and dry, then tear into bite-sized pieces. Rinse and quarter the cherry tomatoes. Peel and coarsely grate the carrots. Rinse the bean sprouts under running water. Pour boiling water over the sprouts, then rinse and drain well. Trim the scallion and julienne into long strips. Mix all the salad ingredients, then divide into four glass bowls. Sprinkle with parsley, sunflower seeds and pumpkin seeds.
Peel the garlic, finely chop, then crush into a paste with a little salt. Rinse the lemon in hot water, pat dry, finely grate the zest, and squeeze the juice. Mix the garlic with the lemon juice, lemon zest, mustard, and oil. Mix well with an immersion blender. Season the dressing with salt, pepper, and honey. Divide into 4 small bowls, then serve with the salad.
