Radicchio Salad with Carrots and Hazelnuts
Radicchio salad with carrots and hazelnuts - Crisp mix of fruity and tart ingredients
Healthy, because
Even smarter
Nutritional values
Stomach and gall bladder are stimulated by the bitter substance intybin from radicchio and digestion runs like clockwork. Hazelnuts also provide us with a lot of protein and bone-strengthening calcium.
If not in season you can use frozen strawberries When buying frozen strawberries, you should take a look at the list of ingredients, because sugar is often added to them despite the fruit's own sweetness.
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 colorful carrots
- salt
- 3 ozs hazelnut kernels
- 1 Radicchio
- 1 pink Grapefruit
- 3 ½ ozs Strawberries
- 1 red onion
- 1 Tbsp Sherry vinegar
- 1 Tbsp apple cider vinegar
- peppers
- 1 tsp Mustard seed
- 4 Tbsps olive oil
- 1 tsp Maple syrup (or agave)
Preparation steps
Clean, wash and peel carrots and cook in a little boiling salted water for about 10 minutes until firm to the bite. In the meantime, toast hazelnuts in a hot pan without fat over medium heat for 2 minutes; then let cool briefly and chop coarsely. Drain carrots, rinse and cut into thin slices.
Clean radicchio, divide into leaves, wash, spin dry and pluck into bite-sized pieces as desired. Peel the grapefruit generously and remove the fruit fillets, collecting the escaping juice. Cut strawberries into quarters lengthwise. Peel onion and cut into fine wedges.
Mix both vinegars with grapefruit juice, salt, pepper, mustard seeds, oil and maple syrup. Spread radicchio on 4 plates. Arrange carrots, grapefruit fillets, onions and strawberries on top. Sprinkle radicchio salad with carrots with hazelnuts and drizzle with dressing.
