Vegetable Salad with Watercress
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 70.1 μg | (117 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small Zucchini
- 4 stalks Celery
- 2 Bell pepper (yellow and orange)
- 100 grams Radish
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- salt
- peppers
- Red pepper flakes
- 1 handful Watercress
- 3 sprigs thyme
- 4 Tbsps olive oil
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.
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