Vegetable Salad with Watercress

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Vegetable Salad with Watercress
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
169
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie169 kcal(8 %)
Protein2.3 g(2 %)
Fat14.54 g(13 %)
Carbohydrates9.76 g(7 %)
Sugar added1.44 g(6 %)
Roughage3.18 g(11 %)
Vitamin A75.08 mg(9,385 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.35 mg(25 %)
Folate51.16 μg(17 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C76.79 mg(81 %)
Potassium548.43 mg(14 %)
Calcium53.83 mg(5 %)
Magnesium33.85 mg(11 %)
Iron1.06 mg(7 %)
Iodine0.84 μg(0 %)
Zinc0.55 mg(7 %)
Saturated fatty acids2.01 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
small Zucchini
4 stalks
2
Bell peppers (yellow and orange)
100 grams
2 tablespoons
2 tablespoons
1 teaspoon
1 handful
3 sprigs
4 tablespoons

Preparation steps

1.

Rinse and trim the zucchini, celery, bell peppers and radishes. Cut the peppers into pieces and the rest into slices.

2.

Combine the vinegar with the lemon juice and honey and mix well. Season with salt, pepper and red pepper flakes and mix into the vegetables. Cover and leave to marinate for about 30 minutes in the refrigerator.

3.

Rinse the watercress and thyme and shake dry. Mix into the salad along with the oil. Season to taste and serve in jars.