Summer Salad
Healthy, because
Even smarter
Nutritional values
Celery is a local superfood - it has an antibacterial effect due to apiin (essential oil), bitter substances can calm an upset stomach, it contains hardly any calories and fat, provides important vitamins such as C, A and E and is even said to awaken the desire for love. Together with the summer fruit it is a perfect mixture for this delicious salad.
Not the orange season? Use peaches or apricots for the fruit. If you want to prepare the salad in a vegan version, it is possible to replace the yoghurt with a vegetable alternative.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 25 g |
Ingredients
Preparation steps
Cook the pasta in salted water until al dente, rinse and drain well.
Cut the peel from, the orange and then cut the flesh out of the membranes. Squeeze the juice from the membrane. Rinse the apples, quarter and cut out the core. Dice the apple. Rinse the grapes. Rinse and slice the celery. Drain the olives well. Rinse the dill and chives and shake dry. Chop the dill finely and cut the chives into small rings.
Mix the orange juice with the yogurt, vinegar, mustard, salt, and pepper.
To serve, toss the vegetables with the dressing and finally season with pepper.
