Vegetable Salad with Crabmeat

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Vegetable Salad with Crabmeat
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
155
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie155 kcal(7 %)
Protein7.64 g(8 %)
Fat10.07 g(9 %)
Carbohydrates9.9 g(7 %)
Sugar added1.05 g(4 %)
Roughage2 g(7 %)
Vitamin A16.89 mg(2,111 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.61 mg(22 %)
Vitamin B₆0.1 mg(7 %)
Folate26.98 μg(9 %)
Pantothenic acid0.52 mg(9 %)
Biotin0.81 μg(2 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C7.41 mg(8 %)
Potassium231.57 mg(6 %)
Calcium62.28 mg(6 %)
Magnesium22.15 mg(7 %)
Iron2.56 mg(17 %)
Iodine0.02 μg(0 %)
Zinc1.57 mg(20 %)
Saturated fatty acids1.46 g
Cholesterol36.38 mg

Ingredients

for
4
Ingredients
½ Cucumber
1 Celery
4 Radish
60 grams black Olives (pitted)
1 Apple
150 grams Crabmeat
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 pinch sugar
salt
2 tablespoons sesame oil (light)
1 tablespoon black Sesame seeds

Preparation steps

1.

Peel cucumber and dice finely. Rinse celery and cut into very thin slices. Rinse and trim radishes, cut into thin slices. Drain and halve olives. Rinse and quarter apple, core and dice. Cut crabmeat into small pieces.

2.

Whisk lemon juice with vinegar and oil, season with sugar and salt. Combine all prepared salad ingredients and toss with the dressing. Sprinkle with sesame seeds and arrange in glasses. Serve.