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Salad with Egg, Tomato and Fish
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
418
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 37.43 g | (38 %) | ||
| Fat | 23.79 g | (21 %) | ||
| Carbohydrates | 11.71 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.64 g | (5 %) |
more nutritional values
| Vitamin A | 243.91 mg | (30,489 %) | ||
| Vitamin D | 1.42 μg | (7 %) | ||
| Vitamin E | 3.08 mg | (26 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 11.95 mg | (100 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 40.72 μg | (14 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 5.56 μg | (12 %) | ||
| Vitamin B₁₂ | 10.05 μg | (335 %) | ||
| Vitamin C | 18.62 mg | (20 %) | ||
| Potassium | 655.02 mg | (16 %) | ||
| Calcium | 54.93 mg | (5 %) | ||
| Magnesium | 75.77 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 0.98 mg | (12 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 166.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 eggs
- ½ head Lettuce
- 200 grams Cherry tomatoes
- 150 grams white Beans (from the jar)
- 1 Red onion
- 100 grams Canned tuna
- 150 grams Smoked mackerel (or smoked butterfish)
- 4 smoked fish fillets (canned, sprats)
- 2 Tbsps White vinegar
- 3 Tbsps lemon juice
- salt
- white peppers
- ½ tsp medium hot Mustard
- sugar (to taste)
- 4 Tbsps olive oil
Preparation steps
1.
Hard-boil the eggs in water for 8-10 minutes. Rinse under cold water and leave to cool.
Trim and rinse the lettuce and shake dry. Tear the leaves into bite-size pieces. Rinse and halve the tomatoes and remove the stalk. Rinse and drain the beans in a colander. Peel the onion and cut into thin rings.
2.
Mix a dressing with the vinegar and lemon juice. Season with salt, pepper, mustard and sugar and then beat in the oil.
Peel the eggs and cut into quarters.
3.
Mix the salad leaves with the dressing and place on a platter with the tomatoes and beans. Arrange the eggs on top along with the fish slices and onion rings.
Serve with fresh white bread if desired.
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