Salade Niçoise
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 95.3 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vinaigrette
- 2 garlic cloves
- lemons (juiced)
- 1 tsp Mustard
- 1 Tbsp Whipped cream
- 1 tsp Tomato paste
- salt
- peppers
- 4 Tbsps olive oil
Preparation steps
1.
For the salad, rinse beans, remove ends, cut in half crosswise, cook for about 10 minutes in a pot of boiling salted water, drain, rinse with cold water and drain again. Rinse tomatoes, pat dry and cut into eighths. Rinse lettuce, spin dry and tear into bite size pieces. Peel eggs and also cut into eight pieces.
2.
Mix lettuce, beans and tomatoes in a large bowl.
3.
For the vinaigrette, peel garlic and squeeze through a garlic press into a bowl. Mix garlic with lemon, mustard, cream, tomato paste and olive oil and season with salt and pepper.
4.
Drain tuna and tear into pieces. Arrange mixed salad on plates, drizzle with the vinaigrette, and serve covered with tuna and eggs.
