back to cookbook
Vegetable Salad
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
![Vegetable Salad Vegetable Salad](https://images.eatsmarter.com/sites/default/files/styles/450x338/public/vegetable-salad-558868.jpg)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 183 cal. | (9 %) | ||
Protein | 7 g | (7 %) | ||
Fat | 12 g | (10 %) | ||
Carbohydrates | 12 g | (8 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 5.6 g | (19 %) |
more nutritional values
Vitamin A | 1.7 mg | (213 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 2.4 mg | (20 %) | ||
Vitamin K | 35.6 μg | (59 %) | ||
Vitamin B₁ | 0.5 mg | (50 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 3.2 mg | (27 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 39 μg | (13 %) | ||
Pantothenic acid | 0.5 mg | (8 %) | ||
Biotin | 9 μg | (20 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 32 mg | (34 %) | ||
Potassium | 710 mg | (18 %) | ||
Calcium | 73 mg | (7 %) | ||
Magnesium | 64 mg | (21 %) | ||
Iron | 2.6 mg | (17 %) | ||
Iodine | 7 μg | (4 %) | ||
Zinc | 1.2 mg | (15 %) | ||
Saturated fatty acids | 1.9 g | |||
Uric acid | 55 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 11 g |
Author of this recipe:
![](https://images.eatsmarter.com/sites/default/files/styles/square_thumbnail/public/teaser_es.png)
EAT-SMARTER
all recipes of this author
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
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Cookbooks of the week