Salad with Jerusalem Artichokes, Apples and Walnuts
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 23.6 g | (79 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,561 mg | (39 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Jerusalem artichoke
- 1 carrot
- 1 Celery
- 1 Apple
- 2 Nectarine
- 50 grams chopped Walnut
- 1 sprig Dill
- 3 Tbsps Walnut oil
- 2 Tbsps lemon juice
- salt
- 1 pinch sugar
Preparation steps
1.
Rinse the Jerusalem artichokes, carrots, celery, apples and nectarines. Peel the Jerusalem artichoke, carrot and apple. Cut the apple into quarters and remove the cores. Trim the vegetables as needed.
2.
Cut the celery into thin slices. Cut the nectarines in half, remove the pits, cut some into strips for garnish and peel the rest and dice. Dice the carrot.
3.
Grate the Jerusalem artichoke and apple finely and mix all the prepared ingredients together in a bowl. Add the walnut. Pluck the leaves of the dill, set aside some tips for garnish and finely chop the rest. Whisk together the oil and lemon juice and drizzle over the salad. Season with salt and sugar and toss to coat. Distribute in bowls and serve garnished with nectarine and dill.
