Mozzarella and Carrot Salad
Mozzarella and Carrot Salad - Crisp, refreshing salad with creamy mozzarella cheese
Healthy, because
Even smarter
Nutritional values
Those who take advantage of this offer do something for beautiful skin and good eyesight, because one portion of the salad provides a whopping 300 percent of the daily requirement of vitamin A. Pine nuts and rapeseed oil also provide a dash of unsaturated fatty acids - that pleases the heart and blood vessels!
You really like carrots? Then try it with bog carrots (e.g. from the organic food store): They taste particularly intense, but they have to be peeled.
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 Tbsp Pine nuts
- 1 bunch baby carrots (with greens, about 500 grams)
- ½ lemon
- 2 sprigs Lemon thyme
- 1 pc fresh ginger (about 20 grams)
- 1 Tbsp Canola oil
- salt
- peppers
- 1 tsp liquid honey
- 4 ozs Mozzarella
Kitchen utensils
Preparation steps
Toast pine nuts in a dry pan and let cool on a plate.
Cut the greens off the carrots. Scrub carrots thoroughly, rinse under cold water and drain.
Cut carrots in half or quarters lengthwise, depending on thickness.
Rinse the lemon half in hot water, wipe dry and grate the peel finely. Squeeze lemon.
Rinse thyme, shake dry and pluck the leaves.
Peel and grate the ginger finely.
Heat oil in a pan, add ginger and sauté. Add carrots and sauté for about 4 minutes, turning frequently.
Season carrots with salt, pepper, thyme and honey. Pour in 4 tablespoons of water and cook covered on low heat for about 5 minutes.
Stir lemon juice into the carrots and remove the vegetables from the pan. Season with salt and pepper and let cool for about 20-30 minutes.
Cut mozzarella into cubes. Mix with the carrots and serve garnished with the pine nuts.
