Vegetable Salad with Tuna
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 98 μg | (163 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Drain tuna. Rinse sprouts and drain. Rinse bell peppers, cut in half, remove seeds and ribs and cut into thin strips. Peel onion, cut in half and thinly slice. Peel carrots, cut in quarters lenghtwise, cut into fine strips and cut strips in half. Rinse lettuce, remove all outer and green leaves.
2.
Set green leaves aside (refrigerate for another salad). Tear yellow lettuce leaves into small pieces. Mix prepared lettuce in a large bowl with sprouts, parsley, carrots, bell peppers and onions and cover with 4 tablespoons oil and lemon juice and season with salt and pepper. Carefully fold in tuna. To serve, arrange salad in small bowls and garnish with parsley.
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