Salad with Grapefruit and Red Cabbage
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 101.2 μg | (169 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Oak leaf lettuce
- ¼ head Red cabbage
- 2 organic Grapefruit
- 2 Tbsps Sunflower seed
- 2 Tbsps Pumpkin seed
- 1 Tbsp Grapefruit seed
- 1 Cucumber
- 1 Tbsp honey
- 3 Tbsps Nut oil
- salt
- freshly ground pepper
Preparation steps
1.
Rinse and trim the lettuce, then cut into bite-sized pieces.
2.
Rinse the cabbage and remove the stalk. Finely grate the cabbage, or cut into thin slices.
3.
Rinse the cucumber, halve lengthwise, and thinly slice.
4.
Remove the zest from the grapefruit. Remove the pith from both grapefruits, then remove the whole fruit segments. Cut the segments into cubes, and squeeze the juice from the remaining pulp. Mix the grapefruit juice with the honey and oil, then season to taste with salt and pepper.
5.
Arrange the lettuce, grapefruit, cucumber, and cabbage on plates. Sprinkle the salads with the seeds and grapefruit zest. Drizzle with the dressing, and serve.
