Radish and Carrot Salad with Blueberries
This salad is great for the immune system thanks to the high vitamin C content from the blueberries and the beta-carotene contained in the carrots. The walnuts are rich in polyunsaturated fatty acids which is important for the function of the brain and the blood vessels. Additionally, the mustard oils from the radish are good for digestion.
Instead of blueberries, you can mix half a grated apple or 40 grams of corn kernels into the salad. Another delicious option is to mix 1 tbsp. of natural yogurt into the dressing and leave out the fruit.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2.6 g | (10 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0.2 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 carrot (about 3-4 ounces)
- 1 pc Daikon radish (about 2 ounces)
- 3 ozs Blueberries
- 2 Walnut
- ½ small lemon
- 1 Tbsp Canola oil
- salt
- peppers
Preparation steps
Peel carrot and radish.
Very finely grate the carrot and radish on a box grater and place both in a bowl.
Rinse blueberries briefly in another bowl. Drain well in a sieve.
Coarsely chop walnuts with a large knife. Add nuts and berries to the carrot and radish.
Squeeze juice from the lemon half and add 1 teaspoon juice to a small bowl. Whisk in the oil.
Season the dressing with salt and pepper and add to the salad. Stir to combine and serve.