Vegetable Salad with Smoked Salmon and Eggs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
259
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 67.1 μg | (112 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 150 grams mixed Lettuce (such as iceberg, baby spinach, watercress)
- 1 Cucumber
- 250 grams chickpeas (canned)
- 200 grams Smoked salmon
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps white balsamic vinegar
- 1 splash lemon juice
- salt
- 1 pinch sugar
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Cook the eggs until hardboiled, for about 10 minutes. Rinse lettuce, trim and tear into small pieces. Rinse cucumber and cut diagonally into thin slices. Drain chickpeas, rinse and drain well. Tear the salmon into small pieces.
2.
Arrange cucumber slices, lettuce, chickpeas and salmon on 4 plates. Rinse the eggs in cold water, peel, quarter and add to salad. Stir yogurt with the vinegar, lemon juice and 2-3 tablespoons water. Season with salt and sugar to taste and drizzle over the salad. Serve sprinkled with chives.
