Guilt-Free Delicacy

Herbal Flower Salad with Chive Toast

5
Average: 5 (4 votes)
(4 votes)
Herbal Flower Salad with Chive Toast
share Share
print
bookmark_border Copy URL
Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
773
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie773 kcal(37 %)
Protein20.81 g(21 %)
Fat30.82 g(27 %)
Carbohydrates106.85 g(71 %)
Sugar added0 g(0 %)
Roughage2.66 g(9 %)
Vitamin A542.42 mg(67,803 %)
Vitamin D0 μg(0 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.09 mg(9 %)
Vitamin B₆0.12 mg(9 %)
Folate92.47 μg(31 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.52 μg(1 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C18.38 mg(19 %)
Potassium313.25 mg(8 %)
Calcium106.03 mg(11 %)
Magnesium42.73 mg(14 %)
Iron7.6 mg(51 %)
Iodine0.87 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids9.04 g
Cholesterol30.3 mg

Ingredients

for
4
Ingredients
2 tablespoons Pine nuts
2 tablespoons Sunflower seed
8 thin slices Baguette
3 tablespoons olive oil
4 ounces light cream cheese
1 handful scallions
2 handfuls baby Spinach
2 handfuls Fresh herbs such as dill, parsley (curly and flat), tarragon, mint
1 handful Sprout
1 handful Cress
2 handfuls Edible flowers (such as pansies and geranium)
4 Radish
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
cream cheeseSpinachPine nutsSunflower seedolive oilCress

Preparation steps

1.

Toast the pine nuts and sunflower seeds in a dry skillet until fragrant. Remove from heat and allow to cool. 

2.

Preheat the oven's broiler. 

3.

Place the baguette slices on a wire rack and brush with 1 tablespoon of olive oil. Place under the broiler and toast for 4-5 minutes, until golden brown. (Watch closely so they do not burn.) Remove from the oven and allow to cool slightly, then spread with cream cheese, season with salt and pepper and sprinkle with the chopped chives. 

4.

Rinse the spinach, fresh herbs, sprouts, cress, and flowers and pat dry. Remove the herb leaves from the stems. Rinse the radishes and cut into thin slices. Arrange everything decoratively on plates. 

5.

Whisk together the remaining olive oil, apple cider vinegar, lemon juice and 1-2 tablespoons of water. Season with salt and pepper and drizzle over the salads. Sprinkle the salads with the toasted nuts and serve with the chive toast.