Niçoise Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 254.2 μg | (424 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 eggs
- 400 grams Green beans
- salt
- 2 Red Bell pepper
- 3 Lettuce
- 80 grams black Olives (pitted)
- 200 grams Tuna (canned, in water)
- 40 grams Caper (from a jar)
- 30 grams Mayonnaise
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- freshly ground peppers
Preparation steps
1.
Cook eggs in water until hard-boiled. Rinse in cold water and peel, quarter. Rinse and clean beans, halve and blanch in boiling sated water for about 3-5 minutes or until al dente. Drain and rinse in cold water, drain well. Rinse and halve bell peppers, remove seeds and ribs and cut into strips.
2.
Rinse and shake dry (or spin dry) lettuce, tear leaves into smaller pieces. Drain olives, tuna and capers. Cut olives into rings and mix tuna with mayonnaise.
3.
Arrange lettuce leaves with beans, peppers and quartered eggs in four lockable bowls. Top with tuna, olives and capers. Before serving, drizzle with olive oil and vinegar, season with salt and pepper, toss well and serve.
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