Radish Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
136
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 black Daikon radish (About 400 g)
- 1 Tbsp scallions
- 1 Beefsteak tomato
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 tsp honey
- 1 tsp balsamic vinegar
- 2 tsps fresh chopped mint
- 40 grams pecorino romano
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.
