Salad with Yogurt Dressing

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Salad with Yogurt Dressing
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
174
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie174 kcal(8 %)
Protein7.19 g(7 %)
Fat8.46 g(7 %)
Carbohydrates19.63 g(13 %)
Sugar added0 g(0 %)
Roughage5.43 g(18 %)
Vitamin A904.31 mg(113,039 %)
Vitamin D0.67 μg(3 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.21 mg(15 %)
Folate51.68 μg(17 %)
Pantothenic acid0.78 mg(13 %)
Biotin5.54 μg(12 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C25.92 mg(27 %)
Potassium701.86 mg(18 %)
Calcium139.9 mg(14 %)
Magnesium30.86 mg(10 %)
Iron0.92 mg(6 %)
Iodine0.68 μg(0 %)
Zinc0.55 mg(7 %)
Saturated fatty acids2.57 g
Cholesterol9.3 mg

Ingredients

for
4
Ingredients
1 Cucumber
1 red paprika
2 Beefsteak tomato
1 Avocado
Batavia lettuce
2 yellow carrots
1 bunch Cress
150 grams button Mushroom
1 tablespoon butter
Curry
1 cup Yogurt (0.1% fat)
2 tablespoons lemon juice
salt (and pepper)
How healthy are the main ingredients?
CressCucumberAvocadocarrotCurrysalt

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.