Mixed Salad with Smoked Eel
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 29.93 g | (31 %) | ||
| Fat | 32.55 g | (28 %) | ||
| Carbohydrates | 8.34 g | (6 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 0.91 g | (3 %) |
more nutritional values
| Vitamin A | 1,502.95 mg | (187,869 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.19 mg | (27 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 25.15 μg | (8 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Vitamin B₁₂ | 3.61 μg | (120 %) | ||
| Vitamin C | 9.49 mg | (10 %) | ||
| Potassium | 472.25 mg | (12 %) | ||
| Calcium | 52.2 mg | (5 %) | ||
| Magnesium | 35.01 mg | (12 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 0.02 μg | (0 %) | ||
| Zinc | 2.65 mg | (33 %) | ||
| Saturated fatty acids | 4.95 g | |||
| Cholesterol | 201.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 young Lettuce
- 4 Radish
- 2 shallots
- ½ handful Chives
- 1 handful mixed Edible flowers (such as oregano, daisy, ground ivy)
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 2 Tbsps grapeseed oil
- 2 Tbsps Canola oil
- 1 tsp honey
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- 500 grams
Preparation steps
1.
Rinse the lettuce, shake dry and tear the leaves into bite-sized pieces. Rinse, trim and finely slice the radishes. Peel and finely plane the shallots. Rinse the chives and shake dry. Pick out the flowers and pluck a little smaller if necessary.
2.
For the dressing, mix the lemon juice with the vinegar, oil, honey and mustard and season with salt and pepper.
3.
Arrange the salad on plates along with the radishes, shallots and flowers and then shower with the chives.
Divide the eel into pieces and lay them on the salad. Serve drizzled with the dressing.
