Pear Salad with Chile and Basil
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 140 mg | (4 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red chili pepper
- 1 Tbsp small Caper
- 2 garlic cloves
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- 2 firm Pear
- 50 grams Parmesan
- ½ bunch Basil
Preparation steps
1.
Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and cut into thin strips. Drain the capers. Peel and press the garlic through a garlic press.
2.
Place 4 plates on a work surface. Streak 2 tablespoons of the olive oil across each plate. Peel, halve, core and thinly slice the pears. Arrange the pears on the plates.
3.
In a bowl, whisk the chile peppers with the capers, garlic, remaining olive oil and lemon juice. Season with salt to taste. Drizzle the mixture over the pears. Rinse the basil, pluck leaves and shake dry.
4.
Crumble or grate the Parmesan over the salads. Garnish with basil and serve.
5.
Serve with a cheese plate if desired.
