Orange and Fig Salad
Thanks to their high alkaline value, figs neutralize acidity, which is great for the stomach. The protein-splitting enzyme ficain aids digestion and the small seeds in the figs help maintain the intestinal flora. Figs also add the mineral potassium, lowering blood pressure, which has a positive effect on the nerves and ensures a healthy electrolyte balance.
If you would like the fig salad to be a little more hearty, cut a red onion into fine rings and mix it into the salad. Onions improve the flow of blood, keep the body's organs healthy, and have an antibacterial effect.
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 24 g |
Preparation steps
Use a sharp knife to remove the peel from the orange, including the bitter white pith, following the curve of the fruit.
Working over a bowl to capture the juices, cut between membranes to remove whole orange segments.
Rinse the figs and cut into wedges. Mix gently with the orange segments in another bowl.
Rinse lemon thyme, shake dry, pluck leaves and chop finely. Add to the fruit mixture and let stand for 5 minutes.
Meanwhile, shave the Manchego with a peeler into thin strips. Grind some pepper over the fig salad, top with cheese and serve.