Radish Parsley Salad
Radish Parsley Salad - refreshing side dish and perfect for summer | Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
Radishes contain valuable mustard oils, so the light salad helps to get sluggish digestion going. But the mustard oils can do even more: according to studies, they can help prevent cancer.
The light salad is a great basic recipe for a delicious vegetable salad, which can also be prepared with other vegetables of your choice, such as a tomato or cucumber salad. If you like, you can add a few more extras - how about some feta or grilled halloumi, for example?
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 60.6 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 bunch Radish
- 1 Red onion
- 1 bunch flat leaf parsley
- 2 Tbsps olive oil
- 1 tsp grainy mustard
- 1 tsp Maple syrup
- 1 lemon
- salt
- peppers
Preparation steps
Wash and clean radishes and cut into fine slices. Peel and halve the onion and also cut into fine strips. Wash parsley, shake dry and chop coarsely.
For the dressing, whisk together olive oil, mustard and maple syrup. Wash the lemon with hot water, grate the zest and squeeze the juice. Add both to the dressing and season with salt and pepper.
Mix radishes with red onions, parsley and dressing. Arrange light spring salad on plates, optionally garnish with a little more parsley and serve.
