Spring Salad with Radishes and Cucumber
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
68
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 100 grams Cucumber
- 125 grams Endive (Only the yellow, or curly endive)
- 1 bunch Radish
- 2 Tbsps white balsamic vinegar
- 2 Tbsps grapeseed oil
- 1 generous pinch medium hot Mustard
- ½ tsp salt
- ½ tsp honey
- freshly ground peppers
Preparation steps
1.
Rinse the cucumber, dry it and cut or microplane into 1-2 mm (approximately 4/100 to 8/100 inch) thin slices. Trim the endive, rinse, shake dry and tear into bite-sized pieces. Rinse the radishes and cut off root tips and leaf approaches. Cut the radishes into quarters or eighths, depending on size.
2.
Whisk together balsamic vinegar, grapeseed oil, mustard and honey for a vinaigrette, then season with salt and pepper. Toss the cucumber slices, radishes and endive with vinaigrette, let marinate for 10 minutes and then serve the salad in lettuce cups or drinking glasses.
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