Salad with Pimientos De Padrón, Feta and Olives
Salad with pimientos de padrón, feta and olives - Tapas classic reimaganed
Healthy, because
Even smarter
Nutritional values
The unsaturated fatty acids from olives have a positive influence on blood pressure and keep blood vessels supple. The nutrient combination of calcium and phosphorus in the feta is good for bones and teeth.
If you can't get pimientos de padrón, you can also replace them with 2-3 green peppers. Simply cut them into coarse pieces and prepare as described.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 18 ozs green roast Bell pepper (Pimientos de Padrón)
- 4 Tbsps olive oil
- salt
- peppers
- 2 red onions
- 1 ½ ozs Baby spinach (2 handfuls)
- 2 ¾ ozs Greek yogurt
- ½ organic lemon (peel and juice)
- 2 ozs roasted walnut kernels
- 3 ½ ozs Kalamata Olive (without pits)
- 5 ozs Feta
- ¾ oz Hemp seeds (2 TBSP.)
Preparation steps
Wash pimientos and pat dry. Heat 2 tablespoons olive oil in a frying pan. Fry pimientos in it for 6-7 minutes over medium heat. Season with salt and pepper and set aside.
Peel onions and cut into fine rings. Sort baby spinach, wash and shake dry. Mix yogurt with lemon zest and juice and remaining olive oil and season with salt.
Arrange pimientos with onion rings, spinach, walnuts and olives on plates. Spread some of the yogurt dressing on each. Crumble feta on top and sprinkle with hemp seeds.
