Radish Salad

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Radish Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
127
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie127 kcal(6 %)
Protein3.6 g(4 %)
Fat10.18 g(9 %)
Carbohydrates7.34 g(5 %)
Sugar added1.44 g(6 %)
Roughage1.92 g(6 %)
Vitamin A79.7 mg(9,963 %)
Vitamin D0 μg(0 %)
Vitamin E0.25 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.54 mg(5 %)
Vitamin B₆0.08 mg(6 %)
Folate30.82 μg(10 %)
Pantothenic acid0.16 mg(3 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25.67 mg(27 %)
Potassium303.57 mg(8 %)
Calcium78.48 mg(8 %)
Magnesium18.93 mg(6 %)
Iron0.54 mg(4 %)
Zinc0.21 mg(3 %)
Saturated fatty acids2.97 g
Cholesterol10 mg

Ingredients

for
4
Ingredients
1 black Daikon radish (About 400 g)
1 tablespoon scallions
1 Beefsteak tomato
salt
freshly ground peppers
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon balsamic vinegar
2 teaspoons fresh chopped mint
40 grams pecorino romano
How healthy are the main ingredients?
pecorino romanoolive oilminthoneysalt

Preparation steps

1.

Peel the radish. Thinly slice using a mandoline. 

2.

Rinse and thinly slice the chives. 

3.

Rinse and quarter the tomatoes. Remove the seeds and finely dice. 

4.

Arrange the radish slices on a large plate in a decorative design. Top the radishes with the tomatoes and chives. Season to taste with salt and pepper. 

5.

Mix the honey with the vinegar. Gradually incorporate the oil. Season to taste with salt and pepper. Drizzle the dressing over the salad. Cover the plate and refrigerate the salad. 

6.

Shave the pecorino cheese. Garnish the salad with the pecorino and chopped mint, and serve.