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Sweet Potato and Macadamia Nut Salad

4
Average: 4 (3 votes)
(3 votes)
Sweet Potato and Macadamia Nut Salad

Sweet Potato and Macadamia Nut Salad - Unusual salad creation.

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
496
calories
Calories

Healthy, because

Even smarter

Nutritional values

Sweet potatoes provide us with a lot of beta-carotene, a precursor of vitamin A. This fat-soluble vitamin is indispensable for healthy eyes, among other things. The crunchy nuts contain many healthy unsaturated fatty acids and cell-protecting vitamin E.

The colourful filling salad tastes even fresher if you add a bunch of rocket or lamb's lettuce. Both also provide plenty of folic acid. The B vitamin is involved in cell renewal and blood formation, among other things.

1 serving contains
(Percentage of daily recommendation)
Calorie496 cal.(24 %)
Protein6 g(6 %)
Fat28 g(24 %)
Carbohydrates55 g(37 %)
Sugar added5 g(20 %)
Roughage9.5 g(32 %)
Vitamin A3.3 mg(413 %)
Vitamin D0 μg(0 %)
Vitamin E14.7 mg(123 %)
Vitamin K28.8 μg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.6 mg(43 %)
Folate45 μg(15 %)
Pantothenic acid1.8 mg(30 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C69 mg(73 %)
Potassium852 mg(21 %)
Calcium70 mg(7 %)
Magnesium67 mg(22 %)
Iron1.7 mg(11 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4 g
Uric acid32 mg
Cholesterol0 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
1 kilogram Sweet potato
salt
100 grams Macadamia Nuts
1 pc ginger (10 g)
150 milliliters Vegetable broth
3 Tbsps white balsamic vinegar
3 Tbsps sunflower oil
1 Tbsp honey
cayenne pepper
1 bunch cilantro
How healthy are the main ingredients?
Sweet potatoMacadamia Nutsgingerhoneysaltcayenne pepper

Preparation steps

1.

Peel and dice the potatoes. Cook in boiling salted water for 10 minutes. Drain and let cool.

2.

Toast the nuts in a dry pan over high heat until fragrant. Peel and grate the ginger.

3.

Mix the broth, balsamic vinegar, oil, honey, and ginger. Gently fold in the potatoes and the nuts. Season to taste with salt and cayenne pepper, and let cool.

4.

Rinse, dry, and remove the leaves from the cilantro. Mix into the salad, to taste, and serve.