Strawberry Salad with Cucumber, Hazelnuts and Feta
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 138 μg | (230 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Lettuce
- 1 bunch Arugula
- 1 small Cucumber
- 400 grams fresh, ripe Strawberries
- 80 grams whole Hazelnuts
- 250 grams smoked Feta
- For the dressing
- 2 Tbsps Orange juice
- 1 tsp lemon juice
- 4 Tbsps Hazelnut oil
- salt
- freshly ground peppers
Preparation steps
1.
Separate the leaves of the lettuce, rinse, trim, spin dry and tear into small pieces. Rinse the arugula, spin dry and mix with the lettuce.
2.
Peel the cucumber and cut into thin slices. Rinse the strawberries, trim and cut in half lengthwise or quarter. Toast the nuts in a dry pan, remove, allow to cool and coarsely chop. Cut the cheese into 0.6 cm (1/4 inch) slices and then into bite-sized pieces.
3.
For the dressing, mix the orange juice with the lemon juice and oil and season with salt and pepper.
4.
Mix all salad ingredients together, arrange on plates and serve with the dressing.
