Mixed Salad with Cucumbers and Poached Egg
Mixed salad with cucumbers and poached egg - Fresh and delicious with lots of protein
Healthy, because
Even smarter
Nutritional values
For inflammation can help Linseed oil help, because the omega-3 fatty acids they contain act as "fire extinguishers." Cucumbers consist mostly of water, which makes them a top food for firm skin.
If you don't like poached eggs or don't have the time to prepare them, you can serve the salad just as well with hard-boiled eggs. Alternatively, you can sprinkle it with cubes of feta.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 ozs mixed leaf lettuce (e.g. arugula, sorrel, lollo rosso)
- 1 green Bell pepper
- 1 red onion
- 1 Cucumber
- 4 Tbsps White vinegar
- 4 eggs
- 5 ozs Yogurt (low-fat)
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 2 Tbsps flaxseed oil
- salt
- peppers
Preparation steps
Clean lettuce, wash, spin dry and pluck smaller. Clean the bell pepper, wash, halve and cut into strips. Peel onion and cut into fine strips. Clean, wash and cut cucumber into thin slices. Arrange in deep plates with bell bell pepper, onion and lettuce.
Bring white wine vinegar and water to a boil in a wide saucepan and swirl with a wooden spoon. Crack eggs one at a time into a ladle and slide into the vinegar water. Poach eggs over low heat for 4-5 minutes.
Meanwhile, mix yogurt with lemon juice, apple cider vinegar, oil, salt and pepper. Lift the eggs out of the water with a slotted spoon, drain and place on the salad. Season everything with salt and pepper and serve with the salad dressing.
