Light And Refreshing
Herb Salad with Fruit & Flowers
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
189
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 92.7 μg | (155 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 handfuls Arugula (and other fresh lettuce/herbs)
- 1 sprig Lemon balm
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- 4 Tbsps Canola oil
- salt
- peppers (freshly ground)
- 1 Apple
- 1 Orange
- 1 Banana
- Edible flowers (such as marigolds, for garnish)
Preparation steps
1.
Rinse the salad green and herbs, dry, and remove the leaves and flowers. Rinse the lemon balm, dry, and remove the leaves.
2.
Mix the lemon juice with the vinegar, honey, and oil. Season to taste with salt and pepper.
3.
Rinse, quarter, remove the core, and cut the quarters of the apples into small pieces. Peel the orange, segment the fruit, and cut into pieces. Peel and slice the banana. Mix the fruit with the greens and lemon balm, then toss with the dressing. Arrange on plates garnished with the edible flowers.
