Vegetable Salad

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Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
190
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie190 kcal(9 %)
Protein4.12 g(4 %)
Fat12.85 g(11 %)
Carbohydrates17.54 g(12 %)
Sugar added1.05 g(4 %)
Roughage3.74 g(12 %)
Vitamin A1,388.25 mg(173,531 %)
Vitamin D0 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.27 mg(19 %)
Folate40.17 μg(13 %)
Pantothenic acid0.35 mg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.71 mg(35 %)
Potassium438.77 mg(11 %)
Calcium51.63 mg(5 %)
Magnesium49.52 mg(17 %)
Iron0.97 mg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.84 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
600 grams small zucchini
4 carrots
2 tablespoons finely chopped Basil
1 tablespoon chopped Dill
salt
1 shallot
1 garlic
2 tablespoons Herb vinegar
1 teaspoon Mustard
1 pinch sugar
salt
freshly ground pepper
3 tablespoons olive oil
2 tablespoons 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.