Vegetable Salad with Basil
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Celery
- 4 carrots
- 2 Zucchini
- 2 Red Bell pepper
- 1 bunch Basil (chopped)
- Basil
- 2 Tbsps White balsamic vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 3 Tbsps grapeseed oil
- salt
- peppers (from the mill)
Preparation steps
1.
Rinse and slice celery.
2.
Peel the carrot and finely chop or slice.
3.
Rinse and thinly slice zucchini.
4.
Rinse and halve the peppers, remove the seeds and white inner skins and cut into strips.
5.
Mix balsamic vinegar with lemon juice, honey and grape seed oil and mix in vegetables and basil. Season with salt and pepper and serve in a bowl garnished with basil.
