Salad with Pineapple Strawberries
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 104.5 μg | (174 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Lettuce (radicchio, oak leaf and arugula)
- 300 grams Strawberries (pineapple strawberries)
- 1 handful Beet sprouts
- 1 handful Cress (shiso-red and green)
- 200 grams smoked duck legs
- 150 grams Beets (sliced)
- 2 Tbsps lemon juice
- 1 tsp honey
- 4 Tbsps sunflower oil
- salt
- peppers
Preparation steps
1.
Wash lettuce, spin dry and tear into small pieces. Rinse pineapple strawberries, core and halve. Rinse sprouts and cress and drain. Cut duck breast into slices. Slice beet, taking care to collect 2 to 3 tablespoons juice.
2.
For dressing, mix beet juice with lemon juice, honey and oil. Season with salt and pepper to taste.
3.
Arrange prepared salad ingredients in bowls or on plates and serve with dressing.
