Salad with Edible Flowers

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Salad with Edible Flowers
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
123
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie123 kcal(6 %)
Protein1 g(1 %)
Fat13 g(11 %)
Carbohydrates2 g(1 %)
Sugar added1 g(4 %)
Roughage0.8 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K84.2 μg(140 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate23 μg(8 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium175 mg(4 %)
Calcium20 mg(2 %)
Magnesium8 mg(3 %)
Iron0.4 mg(3 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.8 g
Uric acid9 mg
Cholesterol0 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams Lettuce (such as arugula, sorrel, young dandelion greens, and watercress)
1 handful Edible flowers (such as nasturtium or violet)
2 Tbsps Fruit Vinegar
2 Tbsps lemon juice
1 tsp honey
5 Tbsps olive oil
salt
How healthy are the main ingredients?
olive oilhoneysalt

Preparation steps

1.

Rinse, trim and spin salad greens dry. Tear into bite-sized pieces and transfer to a large bowl. Add flowers.

2.

For the dressing: Whisk together vinegar, lemon juice, honey and olive oil. Season with salt. Drizzle salad with dressing and toss gently to coat.