Leek and Tomato Salad with Trout
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 18.1 μg | (91 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 870 mg | (22 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse leeks and cut into rings. Heat butter in a pan and saute leeks for a few minutes. Add granulated broth and 1 cup of water, season with salt and pepper and simmer, covered, for about 7 minutes. Drain leeks in a colander and let cool.
2.
Blanch tomatoes in hot water for a few seconds, peel, quarter and remove seeds, cut into small cubes.
3.
Tear fish into bite-sized pieces.
4.
Whisk oil with vinegar and season with salt and pepper. Toss dressing with leeks and tomatoes, add fish and arrange on plates. Serve.
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