Green Salad with Tomatoes, Cucumber and Edible Flowers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
341
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 112.6 μg | (188 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Bacon
- 6 Tomatoes
- 1 Cucumber
- 150 grams mixed Lettuce (such as Lollo Bionda and lettuce)
- 200 grams Radish (with leaves)
- 1 handful Edible flowers (such as pansies, borage, calendula, chives, dill)
- 2 Tbsps Raspberry vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- salt
- peppers
- 4 Tbsps grapeseed oil
Preparation steps
1.
Cook bacon until crispy in a hot pan. Drain on paper towels.
2.
Rinse tomatoes, cut out stalks and cut into slices. Rinse and trim cucumber, slice thinly. Rinse lettuce and young radish leaves, shake dry and tear into smaller pieces. Rinse and trim radishes, slice thinly. Arrange all prepared salad ingredients and edible flowers on plates.
3.
Whisk vinegar with lemon juice, honey and oil, season with salt and pepper. Drizzle over salad and top with bacon. Serve.
