Sweet Potato Salad with Zucchini and Turkey
(Percentage of daily recommendation)
|Calorie||533 kcal||(25 %)|
|Protein||35.25 g||(36 %)|
|Fat||26.39 g||(23 %)|
|Carbohydrates||41.05 g||(27 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.81 g||(26 %)|
|Vitamin A||2,263.2 mg||(282,900 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||1.65 mg||(14 %)|
|Vitamin B₁||0.25 mg||(25 %)|
|Vitamin B₂||0.41 mg||(37 %)|
|Niacin||19.65 mg||(164 %)|
|Vitamin B₆||1.4 mg||(100 %)|
|Folate||69.17 μg||(23 %)|
|Pantothenic acid||2.43 mg||(41 %)|
|Biotin||4.92 μg||(11 %)|
|Vitamin B₁₂||0.39 μg||(13 %)|
|Vitamin C||39.95 mg||(42 %)|
|Potassium||1,324.19 mg||(33 %)|
|Calcium||105.83 mg||(11 %)|
|Magnesium||102.72 mg||(34 %)|
|Iron||3.2 mg||(21 %)|
|Zinc||2.77 mg||(35 %)|
|Saturated fatty acids||3.88 g|
Rinse the potatoes and cook for about 30 minutes in salted water.
Mix 3 tablespoons oil, lemon juice and 1/2 teaspoon each of the herbs, and cover the meat with it. Marinate, covered, for about 20 minutes. Clean, rinse and cut the zucchini into thin slices. Finely dice the olives. Peel and finely chop the shallots. Mix 3 tablespoons vinegar, with some salt, pepper and the remaining oil, and then stir in the olives and shallots to create a dressing.
Fry the meat in a pan for about 4-5 minutes on each side, season with salt, remove and let cool. Fry the zucchini in the remaining pan juices on all sides, season with salt and remove. Drain the potatoes, rinse under cold water, drain and let cool briefly. Peel the potatoes, cut into thin slices and place in a bowl. Heat the broth with the remaining herbs, pour over the potatoes and let soak for 15 minutes.
Cut the tomatoes into slices. Carve the turkey meat diagonally into thin strips.
Gently fold the tomatoes, zucchini and the tutkey into the potatoes. Pour the dressing over and leave for 15 minutes. Season to taste and serve.