Mango, Prosciutto, and Mozzarella Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
512
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 1 chili pepper
- 1 centimeter fresh ginger
- 3 Tbsps olive oil
- ½ handful cilantro
- 1 tsp soy sauce
- 2 Tbsps apple cider vinegar
- ½ tsp sweet ground paprika
- 1 pinch Curry powder
- ½ tsp sugar
- salt
- peppers
- For the salad
- 3 Mangoes
- 1 handful Arugula
- 250 grams Bocconcini
- 120 grams Prosciutto (preferably from Parma ham, in thin slices)
Preparation steps
1.
Cut the chili (preferably wearing gloves) in half lengthwise, and remove the seeds and the membranes. Coarsely chop. Peel the ginger and coarsely chop. Puree the chili and ginger with the oil. Rinse the cilantro, shake dry, and finely chop. Mix into the ginger oil with the soy sauce, apple cider vinegar, sweet paprika, curry powder, and sugar. Season with salt and pepper.
2.
Peel the mango, remove the seed, and dice into large pieces. Rinse the arugula, and spin dry. Drain the bocconcini well. Arrange the prosciutto onto 4 plates. Top with the mango and bocconcini, then spread the arugula over the top. Drizzle the dressing over the top and serve.
