Vegetable Salad

0
Average: 0 (0 votes)
(0 votes)
Vegetable Salad
share Share
print
bookmark_border Copy URL
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
183
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein7 g(7 %)
Fat12 g(10 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage5.6 g(19 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K35.6 μg(59 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.4 mg(29 %)
Folate39 μg(13 %)
Pantothenic acid0.5 mg(8 %)
Biotin9 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium710 mg(18 %)
Calcium73 mg(7 %)
Magnesium64 mg(21 %)
Iron2.6 mg(17 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.9 g
Uric acid55 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
600 grams small Zucchini
4 carrots
2 Tbsps finely chopped Basil
1 Tbsp chopped Dill
salt
1 shallot
1 garlic clove
2 Tbsps Herb vinegar
1 tsp Mustard
1 pinch sugar
salt
freshly ground pepper
3 Tbsps olive oil
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
Zucchiniolive oilPumpkin seedBasilMustardDill

Preparation steps

1.

Peel zucchini and carrots. Blanch vegetables in slightly salted boiling water for 4-5 minutes. Remove 1/2 cup of cooking juices and set aside. Drain vegetables.

2.

Peel shallots and garlic and dice finely.

3.

Whisk vinegar with mustard, oil and 3 tablespoons of vegetable water, season with sugar, salt, pepper and herbs.  

4.

Lightly toast pumpkin seeds in a dry pan. 

5.

Cut zucchini and carrots into slices, combine with shallots and garlic and toss with the dressing. Sprinkle with pumpkin seeds and serve warm.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks