Salad with Gravlax
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps grainy Mustard
- 2 Tbsps White vinegar
- 1 tsp honey
- 1 bunch Dill
- salt (and pepper)
Preparation steps
1.
Cook the lentils in salted boiling water in about 8 minutes until al dente and drain. Trim lettuce, rinse, drain and tear into bite-sized pieces. Rinse and quarter tomatoes. Trim celery, rinse and cut into thin slices.
2.
Mix yogurt, mustard, vinegar and honey, and season with salt and pepper. Rinse dill, set two branches aside, finely chop the rest and stir in. Mix all ingredients carefully and drizzle with dressing. Garnish with remaining dill.
