Watercress Salad with Button Mushrooms and Zucchini
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 150 grams button Mushroom
- 3 Tbsps butter
- 2 slices white bread
- 1 carrot
- 1 small Zucchini
- ½ Radish
- 1 bunch Watercress
- For the vinaigrette
- 2 Tbsps apple cider vinegar
- 2 Tbsps Walnut oil
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
How healthy are the main ingredients?
white breadWatercressapple cider vinegarWalnut oilcarrotZucchiniPreparation steps
1.
For the salad, trim the mushrooms and cut into slices, then fry in 1 1/2 tablespoons butter and season with salt and pepper.
2.
Trim crusts from white bread and toast until golden brown in the remaining butter. Drain on paper towels.
3.
Peel the carrot, rinse the zucchini and slice both with a vegetable peeler (or on a mandoline) lengthwise into thin strips. Trim the vegetables as needed to about 0.5 cm (approximately 1/4 inch) width. Rinse, trim and slice the radish. Rinse the watercress and tear into small pieces. For the vinaigrette, mix vinegar with salt and pepper to taste and whisk in walnut oil and vegetable oil. Mix salad ingredients with vinaigrette, arrange on plates and serve immediately.
