Pasta-Vegetable Salad with Pomegranate Seeds
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pasta (Rotelle rigate)
- 1 Avocado
- 2 lemons (for the juice)
- 1 small Cucumber
- ½ bunch Radish
- 200 grams yellow Cherry tomatoes
- 50 grams lamb's lettuce
- 1 pomegranate
- salt
- freshly ground peppers
- 6 Tbsps olive oil
Preparation steps
1.
Cook the pasta in plenty of boiling salted water until al dente, drain, rinse and drain well.
2.
Peel the avocado, cut in half, remove the pit and cut into thin strips. Immediately sprinkle with 2 tablespoons of lemon juice. Rinse the cucumber, cut in half lengthwise, scrape the seeds out with a spoon and cut crosswise into thin slices. Rinse radishes, trim and cut into thin slices. Rinse and halve the cherry tomatoes. Rinse the lamb's lettuce, separate leaves and spin dry. Halve the pomegranate, remove the seeds and remove from the pith. Mix the remaining lemon juice with oil and salt and pepper to taste and mix the salad ingredients together. Allow to marinate briefly, then arrange on plates and serve.
