Salad with Fried Potatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small, cooked potatoes
- 2 Tbsps vegetable oil
- 2 Red Bell pepper
- 4 scallions
- 2 stalks Celery
- 100 grams Yogurt (0.1% fat)
- 1 lemon (Zest and juice)
- 1 tsp honey
- salt
- peppers
- 2 Tbsps chopped Hazelnuts
- 1 tsp Cumin (coarsely crushed)
- 1 tsp black Sesame seeds (coarsely crushed)
- Red pepper flakes
Preparation steps
1.
Peel potatoes and cut into wedges. In a nonstick pan, fry potatoes in hot oil until golden-brown, about 10 minutes.
2.
Rinse and halve peppers, remove seeds and ribs and cut into strips. Rinse, trim and thinly slice scallions crosswise. Rinse, trim and thinly slice celery. Set a few celery leaves aside for garnish.
3.
Mix yogurt with 2-3 tablespoons water and lemon zest. Season with lemon juice, honey, salt and pepper. Stir in peppers, scallions, celery and hazelnuts.
4.
Season potatoes with cumin, sesame, red pepper flakes and salt and serve with the salad. Garnish with celery leaves.
