Leek, Cucumber, and Apple Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 52.1 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 693 mg | (69 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 eggs
- 1 organic lemon
- 1 sm stalk Leeks
- 2 green Apple (such as Granny Smith)
- 1 Cucumber
- 200 grams Mountain cheese (piece)
- 150 grams Corn (canned)
- 150 grams Yogurt (0.1% fat)
- 1 pinch sweet ground paprika
- salt
- freshly ground peppers
- 40 grams Walnut
Preparation steps
Hard boil the eggs (about 8 minutes in boiling water). Remove from the water and let cool.
Rinse the lemon in hot water, and pat dry. Finely grate half of the lemon zest, then squeeze the juice. Cut the leek lengthwise, rinse well, the cut into 1/2 cm (approximately 1/4 inch) thick slices. Rinse the apples, remove the core, and finely dice. Drizzle the apple with the lemon juice. Peel the cucumber, cut into strips, then finely dice. Dice the cheese into 1 cm (approximately 1/2 inch) cubes. Thoroughly drain the corn. Peel and slice the eggs. Mix the leeks, apples, cucumber, and corn.
Mix the yogurt with the lemon juice, then season to taste with salt and pepper. Drizzle the dressing over the salad, and sprinkle with the walnuts. Top the salad with the sliced egg, and serve.
