Raw Vegetables with Herb Sauce and Lemon Mayonnaise

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Raw Vegetables with Herb Sauce and Lemon Mayonnaise
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie403 cal.(19 %)
Protein3 g(3 %)
Fat39 g(34 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E15.7 mg(131 %)
Vitamin K39.8 μg(66 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate70 μg(23 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C44 mg(46 %)
Potassium465 mg(12 %)
Calcium37 mg(4 %)
Magnesium28 mg(9 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids5.2 g
Uric acid29 mg
Cholesterol53 mg
Complete sugar5 g

Ingredients

for
6
For the herb sauce
1 bunch parsley
2 sprigs Basil
1 garlic clove
2 Anchovy fillet
2 Tbsps Caper
2 Tbsps lemon juice
l olive oil
3 Tbsps breadcrumbs
salt
peppers
For the lemon mayonnaise
1 lemon
1 egg yolk
salt
1 tsp Mustard
l sunflower oil
peppers
For the salad
1 kilogram mixed Vegetables (such as red, green and yellow peppers, zucchini, romaine)
How healthy are the main ingredients?
olive oilparsleyMustardBasilgarlic clovesalt

Preparation steps

1.

For the herb sauce, rinse parsley and basil, shake dry and pluck off the leaves. Peel garlic, cut anchovies, capers and garlic into small pieces and add with the lemon juice to the herbs. Finely chop everything in the blender, add the olive oil gradually. Stir in the bread crumbs and season the sauce with salt and pepper.

2.

For the mayonnaise, rinse the lemon well in hot water and zest. Squeeze lemon. Mix egg yolks with salt, mustard and 1 tablespoon lemon juice, whisk in the oil first in drops, then in a thin stream, until creamy. Season the mayonnaise with 1/2 tsp grated lemon zest, lemon juice, salt and pepper.

3.

Rinse vegetables, peel zucchini and carrots,  halve or quarter depending on the size and cut into about 5 cm (approximately 2 inches) long strips. Rinse the romaine and spin dry. Arrange everything on a plate and serve with the dipping sauces.