Low-Cal Vegan
Radicchio Pear Salad with Hazelnut Vinaigrette
(1 vote)
(1 vote)
Radicchio Pear Salad with Hazelnut Vinaigrette - Colorful and healthy!
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
217
calories
Calories
Healthy, because
Even smarter
Nutritional values
Hazelnuts and hazelnut oil provide plenty of healthy unsaturated fatty acids. The nuts also contain a lot of vegetable protein.
If you don't have watercress, you can also use lamb's lettuce instead.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 head Radicchio
- 1 handful Watercress
- 2 ripe Pear
- 4 Tbsps Hazelnut oil
- 2 Tbsps lemon juice
- salt
- peppers
- 2 ozs Hazelnuts
Preparation steps
1.
Divide leaves from radicchio. Rinse, spin dry and tear into bite-sized pieces.
2.
Rinse watercress and spin dry. Rinse pears, cut into quarters remove cores and cut into wedges.
3.
Mix oil with lemon juice and season with salt and pepper. Coarsely chop the hazelnuts.
4.
Distribute radicchio and watercress on 4 plates and top with pear slices. Drizzle with vinaigrette, sprinkle with hazelnuts and season with freshly ground pepper.
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