Salade Niçoise
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams young Beans (i.e. French beans)
- salt
- 1 Bell pepper
- 3 scallions
- 4 ripe Tomatoes
- 2 hardboiled eggs
- 1 large potato
- 8 pickled Anchovy fillet
- 50 grams black Olives
- 1 garlic clove
- juice of lemons
- 2 Tbsps Vinegar
- peppers (freshly ground)
- 6 Tbsps olive oil (cold-pressed)
- 1 handful Basil
Preparation steps
1.
Rinse the beans and cut off the ends. Cook in plenty of boiling, salted water for about 5-6 minutes until al dente. Immediately rinse in cold water to preserve the color.
2.
Cut the pepper in half and remove the seeds. Cut into strips. Rinse the scallions and cut into thin slices. Rinse the tomatoes and peel the eggs. Cut into wedges. Peel the potatoes and dice. Rub a large bowl with the cut garlic and mix the salad ingredients in it. Top with the beans, anchovies, and olives. Mix the salt, pepper, lemon juice or vinegar. Add the olive oil and drizzle over the salad. Garnish with basil leaves.
