Vegetable Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Iceberg lettuce
- 1 Cucumber
- 4 Tomatoes
- 1 ripe Avocado
- ½ tsp lemon juice
- 1 sm can Corn
- 2 Tbsps black Olives
- 2 Tbsps Red wine vinegar
- 4 Tbsps olive oil
- 1 tsp Mustard
- 1 tsp chopped marjoram
- salt
- peppers
Preparation steps
1.
Remove outer leaves from iceberg, cut head of lettuce in half, remove stalk and cut into fine strips. Rinse cucumber, cut off ends and cut into slices. Rinse tomatoes and cut into eighths.
2.
Peel avocado, cut in half, remove pit and cut into narrow slices. Immediately sprinkle with lemon juice. Place iceberg lettuce into a bowl, add cucumber slices and tomato and arrange avocado along the edge.
3.
Drain corn. Remove pits from olives. Mix vinegar in a bowl with oil, salt, pepper, mustard and marjoram to form a vinaigrette. Serve salad with viniagrette.
