Salade Niçoise
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 83 μg | (138 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green beans
- 100 grams mixed Lettuce (such as arugula, sorrel)
- 4 eggs
- 300 grams Tuna (Canned, in water)
- 100 grams black Olives (pitted)
- 400 grams cooked, small potatoes
- 150 grams Cherry tomatoes
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Rinse beans and blanch in boiling salted water for about 6 minutes. Drain and rinse in cold water, drain again. If desired,cut into smaller pieces. Rinse and spin dry lettuce, tear into smaller pieces.
2.
Cook eggs for about 10 minutes or until hard-boiled. Drain and rinse in cold water, peel and cut into quarters. Drain tuna and separate into small pieces. Drain olives. Cut potatoes into bite-sized pieces. Rinse and halve tomatoes.
3.
Whisk vinegar with oil and season with salt, pepper and sugar. Combine beans, lettuce, tuna, olives, potatoes and tomatoes and toss with the dressing. Garnish with eggs and serve.
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