Mixed Vegetable Salad

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Mixed Vegetable Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
158
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie158 cal.(8 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin K33.9 μg(57 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C40 mg(42 %)
Potassium438 mg(11 %)
Calcium203 mg(20 %)
Magnesium38 mg(13 %)
Iron1.1 mg(7 %)
Iodine14 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids3.7 g
Uric acid31 mg
Cholesterol10 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Tbsp lemon juice
2 Tbsps balsamic vinegar
2 Tbsps olive oil
1 Tbsp sunflower oil
salt
freshly ground peppers
150 grams carrots
150 grams Zucchini
150 grams Cucumber
150 grams Kohlrabi
½ bunch Basil
½ bunch parsley
50 grams Parmesan (piece)
How healthy are the main ingredients?
carrotZucchiniCucumberKohlrabiParmesanolive oil

Preparation steps

1.

Whisk together the lemon juice and balsamic vinegar and season with salt and pepper. Whisk in olive oil and sunflower oil.

2.

Rinse carrot, zucchini, cucumber and kohlrabi. Trim vegetables, peel, cut into thin slices and distribute over 4 plates. Chop basil and parsley finely. Drizzle dressing over the vegetables and sprinkle with herbs. Cover the plates and let stand about 30 minutes. 

3.

Before serving, shave Parmesan over the plates.