Vegetable Salad with Exotic Fruits
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
163
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 89.8 μg | (150 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 1 carrot
- 1 Bell pepper
- 2 stalks Celery
- ½ bunch scallions
- 1 Tbsp cilantro
- 1 Mango
- 1 tsp Lime zest
- 6 Tbsps Lime juice
- salt
- 2 tsps cane sugar
- 1 Tbsp Corn oil
- 1 Tbsp Coconut milk (unsweetened, tin)
- 1 Tbsp soy sauce
- 1 tsp ginger
- ¼ tsp Chili powder
Preparation steps
1.
Rinse and spin dry the lettuce and tear into small pieces.
2.
Peel and cut carrot into small matchsticks. Rinse and halve the bell peppers, then remove seeds and ribs. Cut into thin strips. Rinse and trim celery, cut into thin slices. Rinse and pat dry the scallions and slice into thin rings.
3.
Peel mango, halve lengthwise and remove pit. Cut into thin slices.
4.
Combine the lime juice, a pinch of salt, sugar, oil, soy sauce, coconut milk, and ginger. Season with salt and chili powder. Mix salad and vegetables with the dressing and serve with sliced mango and scallions on serving plate.
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