Sweet Potato and Macadamia Nut Salad
Sweet Potato and Macadamia Nut Salad - Unusual salad creation.
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.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
Peel and dice the potatoes. Cook in boiling salted water for 10 minutes. Drain and let cool.
Toast the nuts in a dry pan over high heat until fragrant. Peel and grate the ginger.
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.
Rinse, dry, and remove the leaves from the cilantro. Mix into the salad, to taste, and serve.
