Toast with Bell Pepper Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 200 grams Olives
- 4 Beefsteak tomato
- 2 Bell pepper
- ½ Baguette
- 4 Tbsps Tomato paste
- 1 garlic clove
- 2 Tbsps warm water
- 1 can Tuna (in its own juice, 195 grams)
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- 2 Tbsps Caper
- 6 Tbsps olive oil
- parsley
Preparation steps
1.
Hard-boil the eggs, then peel and cut them into quarters.
Rinse and trim the bell peppers and cut into strips. Rinse and blanch the tomatoes, peel them and cut into eighths.
Drain the tuna and break apart with a fork.
Cut the baguette into slices and toast in the oven under the broiler.
Mix the tomato paste with water.
2.
Peel and crush the garlic and mix into the tomato paste. Season with salt and pepper and brush the bread with it.
For the dressing, mix the vinegar and oil and season with salt and pepper.
Drizzle the tomatoes, bell peppers, tuna, olives and capers with the dressing and mix together.
Arrange the bread slices on 4 plates along with the salad.
Serve garnished with eggs and parsley.
