Vegetable Sticks with Olive and Lemon Cream
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Vegetable Sticks with Olive and Lemon Cream - Fresh and tasty - perfect for lunch!
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse half a lemon under hot water, squeeze the juice and grate 1 teaspoon of zest.
Combine the quark with 1 ½ tablespoons of lemon juice, the milk and the olive oil until creamy.
Chop the olives finely and mix with the lemon zest into the quark cream. Season with salt and pepper.
2.
Rinse or peel the vegetables and cut into thin strips about 10 cm long (approximately 4 inches).
3.
Rinse and trim the scallion and cut into strips. Blanch briefly in salted water, rinse and drain.
4.
Bind the vegetables into bundles with scallion tops and serve with the dip.
