Pepper Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 12 min.
Ready in
Calories:
182
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 486 mg | (512 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 8 Bell pepper (Red and yellow)
- 4 Tbsps olive oil
- 3 Tomatoes
- ½ organic lemon (Juiced and zested)
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel garlic and chop finely. Rinse the peppers, cut in half, remove seeds and ribs and cut into pieces. Saute garlic and peppers in 1 tablespoon hot oil 1 - 2 minutes. Rinse the tomatoes, cut into quarters, remove the seeds and add to the peppers. Remove from the heat.
2.
Mix the residual oil with the lemon juice, the zest and season with salt and pepper. Mix into the vegetables and let cool until lukewarm.
3.
Before serving, add the parsley and season to taste. Serve with a fresh ciabatta.
