Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 7.19 g | (7 %) | ||
| Fat | 8.46 g | (7 %) | ||
| Carbohydrates | 19.63 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.43 g | (18 %) |
more nutritional values
| Vitamin A | 904.31 mg | (113,039 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 51.68 μg | (17 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 5.54 μg | (12 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 25.92 mg | (27 %) | ||
| Potassium | 701.86 mg | (18 %) | ||
| Calcium | 139.9 mg | (14 %) | ||
| Magnesium | 30.86 mg | (10 %) | ||
| Iron | 0.92 mg | (6 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 2.57 g | |||
| Cholesterol | 9.3 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Cucumber
- 1 red paprika
- 2 Beefsteak tomato
- 1 Avocado
- Batavia lettuce
- 2 yellow carrots
- 1 bunch Cress
- 150 grams button Mushroom
- 1 Tbsp butter
- Curry
- 1 cup Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- salt (and pepper)
Preparation steps
1.
Cut the cucumber into thin slices. Cut the tomatoes into eighths and the bell peppers into strips. Peel the avocado, halve, remove the core and slice. Peel and grate the carrots. Rinse the lettuce and separate into individual leaves.
Arrange all the salad ingredients decoratively on a plate.
2.
Trim the mushrooms, halve them and fry gently in butter and curry powder. Transfer to the salad plate.
3.
For the dressing, mix the yogurt with the lemon juice until creamy. Season with salt and pepper and drizzle over the salad.
Serve garnished with cress.
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