Guilt-Free Delicacy

Tomato Strawberry Salad

with feta dip and bell pepper dip
5
Average: 5 (2 votes)
(2 votes)
Tomato Strawberry Salad

Tomato Strawberry Salad - Spicy fruity mix for warm days

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
467
calories
Calories

Healthy, because

Even smarter

Nutritional values

Good for the heart: the polyunsaturated omega-3 fatty acids from grapeseed oil bring positive effects on the circulatory system, cholesterol levels, and cells. Due to the vitamin C rich paprika, this salad is a treat for the immune system. In addition, ascorbic acid is a real fat burner and accelerates collagen production.

If you like, you can serve it with homemade wholemeal bread or Sourdough Baguette.

1 serving contains
(Percentage of daily recommendation)
Calorie467 cal.(22 %)
Protein12 g(12 %)
Fat34 g(29 %)
Carbohydrates28 g(19 %)
Sugar added1 g(4 %)
Roughage8.1 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E9 mg(75 %)
Vitamin K54.5 μg(91 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.7 mg(50 %)
Folate152 μg(51 %)
Pantothenic acid2.6 mg(43 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C258 mg(272 %)
Potassium844 mg(21 %)
Calcium183 mg(18 %)
Magnesium65 mg(22 %)
Iron1.9 mg(13 %)
Iodine47 μg(24 %)
Zinc1.1 mg(14 %)
Saturated fatty acids10.8 g
Uric acid66 mg
Cholesterol35 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
3 orange Bell pepper
7 ozs Feta
2 garlic cloves
2 shallots
4 Tbsps milk (whole)
salt
peppers
4 Tbsps olive oil
4 Tbsps lemon juice
18 ozs Watermelon
9 ozs Strawberries
9 ozs Cherry tomatoes
1 handful Arugula
1 tsp honey
4 Tbsps grapeseed oil
1 oz Pomegranate seed (2 TBSP.)
How healthy are the main ingredients?
WatermelonStrawberryFetaolive oilArugulagrapeseed oil

Preparation steps

1.

For the bell pepper dip, wash and clean the peppers, cut them in half, place them on a baking sheet and bake in the oven with the broiler function until the skin is black; this will take about 10 minutes. Remove and let cool for about 5 minutes. Then peel off the skin and cut the flesh into pieces.

2.

Meanwhile, for the feta dip, crumble feta. Peel and chop garlic and shallots and finely puree half of them with feta and milk to get a creamy consistency. Season with salt and pepper.

3.

Place remaining shallot and garlic with bell pepper pulp in a blender and puree until smooth, adding olive oil. Season dip with salt, pepper and 1 tsp lemon juice. Arrange both dips in bowls.

4.

For the salad, peel melon, core if necessary and cut into bite-sized pieces. Clean strawberries, wash and halve or quarter. Wash and halve tomatoes. Wash arugula, spin dry and pluck smaller. Mix all ingredients.

5.

Mix the remaining lemon juice, salt, pepper, honey and grape seed oil to make a dressing. Add dressing to salad and mix well. Arrange salad in a bowl, sprinkle with pomegranate seeds and serve the dips with it.

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