Vegetable Salad with Prosciutto
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Radish
- 150 grams carrots
- 2 Romaine lettuce
- 1 Avocado
- 3 Tbsps lemon juice
- 100 grams Greek yogurt
- salt
- peppers
- 2 tsps sugar
- 1 Tbsp Mustard seed
- 100 grams Prosciutto (Trimmed of fat)
Preparation steps
1.
Rinse radishes, trim and cut into slices. Peel carrots and julienne. Rinse romaine lettuce and tear into pieces. Spin in salad spinner. Peel avocado, cut in half, remove pit and cut into slices. Drizzle with 2 tablespoons lemon juice.
2.
Purée 1/4 of the avocado with 1 tablespoon lemon juice and yogurt. Add salt, pepper and sugar to taste. Stir in mustard seeds.
3.
Fold prosciutto into prepared salad ingredients and plate. Top with dressing prior to serving.
