Mixed Salad with Smoked Salmon
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
406
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 136.2 μg | (227 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 lemon
- 3 Tbsps White vinegar
- 2 tsps powdered Mustard
- 4 Tbsps Canola oil
- 1 pinch sugar
- 2 Tbsps scallions
- salt
- freshly ground peppers
- ½ Cucumber
- 250 grams Cherry tomatoes
- 1 small, red onion
- 350 grams mixed Lettuce (such as frisee, lamb's lettuce, young beetroot leaves)
- 600 grams smoked Salmon (Stremellachs)
Preparation steps
1.
Cut the lemon in half lengthwise and squeeze the juice from one-half and cut the other into wedges.
For the dressing, mix the vinegar, 2 tablespoons of lemon juice, the mustard, the oil, the sugar and the chives and season with salt and pepper.
2.
Rinse, halve and thinly slice the cucumber. Rinse and halve the tomatoes. Peel the onion and cut into thin rings. Rinse the lettuce, shake dry and tear into bite-sized pieces.
Arrange the lettuce leaves decoratively on four plates and top with the cucumber slices, onion rings and tomato halves.
Tear the salmon into pieces and distribute over the salad. Drizzle with the dressing and serve garnished with lemon wedges.
Serve with fresh white bread if desired.
