Salade Niçoise
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 47.7 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams small potatoes (cooked)
- salt
- 2 hardboiled eggs
- 250 grams green Beans
- 1 sm can Tuna (in its own juice)
- 1 onion
- 2 Beefsteak tomato
- 1 green Bell pepper
- 4 pickled Anchovy fillet
- 2 Tbsps finely chopped Basil
- 5 Tbsps olive oil
- 3 Tbsps White vinegar
- freshly ground pepper
Preparation steps
1.
Peel potatoes and cut into slices. Rinse beans, trim and cook in a pot with plenty of salted, boiling water for 10 minutes. Then drain, rinse with cold water and drain again.
2.
Drain tuna and tear apart with a fork. Peel onion and cut into strips. Blanch tomatoes for a few seconds, rinse with cold water, peel, remove seeds and cut into eighths.
3.
Rinse bell pepper, cut in half, remove seeds and ribs and cut into thin strips. Rinse anchovy fillets, pat dry and cut into small pieces.
4.
Peel eggs and cut into quarters. Mix olive oil in a bowl with vinegar and season with salt and pepper. Mix all prepared ingredients together in a large bowl, drizzle with vinaigrette and serve.
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