Mixed Salad in Flatbread
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
656
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse arugula, trim, remove long stems and spin dry.
2.
Peel carrots, cut in half and slice lengthwise into thin sticks.
3.
Halve avocado, remove pit, peel, cut lengthwise into thin slices and sprinkle immediately with a little lemon juice.
4.
Rinse scallions, trim, cut in half lengthwise, cut into quarters and then into 10 cm (approximately 4 inches) long pieces. Rinse sprouts and shake dry.
5.
Rinse tomato, cut into quarters, remove seeds and cut into thin strips.
6.
Mix mustard in a bowl with remaining lemon juice, balsamic vinegar and olive oil and season with salt and pepper.
7.
Heat flatbreads briefly in a dry skillet and keep warm in the oven.
8.
Mix prepared ingredients in a large bowl with vinaigrette and fill flatbreads with mixed salad. Serve immediately.
