Purslane Salad with White Beans
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
254
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 151.5 μg | (253 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Purslane
- 50 grams Frisée
- 200 grams Cherry tomatoes
- 1 Red onion
- 200 grams White bean (canned)
- 1 garlic clove
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- sugar
- 1 tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and sort through purslane.
2.
Rinse, trim and tear frisee into small pieces.
3.
Rinse and halve tomatoes.
4.
Peel onion and cut into strips.
5.
Drain and rinse beans in a colander.
6.
Peel and finely chop garlic. Stir garlic with vinegar, mustard, sugar and oil. Season with salt and pepper.
7.
Combine salad greens with tomatoes, onion strips and beans. Divide among bowls or glasses and drizzle with dressing.
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