Sweet potato salad with mozzarella and dill
The tender melting mozzarella is a good source of protein, calcium, vitamins of the B group and vitamins A and E.
For vegan indulgence: substitute fried tofu for the cheese.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 18 ozs waxy potatoes (5 potatoes)
- salt
- 18 ozs Sweet potato (2 potatoes)
- 3 scallions
- ½ bunch Dill
- ¼ oz Chives (1 handful)
- 3 Tbsps White vinegar
- 2 Tbsps olive oil
- 2 Tbsps Vegetable broth
- peppers
- 9 ozs low fat mozzarella
Preparation steps
Peel potatoes, cut into 1/2" cubes, and cook in boiling salted water for about 15 minutes. Meanwhile, peel sweet potatoes and dice them as well.
After 5 minutes, add to the potatoes and cook for the remaining 10 minutes. Then drain potatoes in a colander and leave to cool for about 10 minutes.
In the meantime, clean, wash and chop the spring onions. Dill wash, shake dry and chop. Wash the chives and shake dry.
Mix potatoes, dill, vinegar, oil and broth and season with salt and pepper.
Arrange potato salad on plates. Slice mozzarella and place on top of potato salad. Distribute spring onions on top, season with pepper and garnish with chive stalks.