Wilted Nettle Salad with Eggs

3
Average: 3 (1 vote)
(1 vote)
Wilted Nettle Salad with Eggs
share Share
print
bookmark_border Copy URL
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
196
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie196 cal.(9 %)
Protein11 g(11 %)
Fat16 g(14 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.8 μg(4 %)
Vitamin E2.9 mg(24 %)
Vitamin K23.1 μg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C339 mg(357 %)
Potassium560 mg(14 %)
Calcium734 mg(73 %)
Magnesium86 mg(29 %)
Iron4.8 mg(32 %)
Iodine6 μg(3 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.6 g
Uric acid64 mg
Cholesterol109 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
400 grams young Stinging nettle
½ Tbsp lemon juice
1 shallot
2 Tbsps finely chopped parsley
2 hard-boiled eggs
5 Tbsps olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
salt
peppers
How healthy are the main ingredients?
olive oilparsleyshalloteggsalt

Preparation steps

1.

Rinse nettle leaves and place while still dripping wet in a saucepan with the lemon juice. Cook over medium heat until nettle leaves are wilted. Drain nettle leaves and chop coarsely. Peel shallot and chop finely. Peel eggs and grate finely.

2.

For the dressing, mix oil, vinegar and lemon juice and season with salt and pepper. Mix nettle leaves, shallot and parsley, drizzle with dressing and mix well. Spread salad on plates and sprinkle with eggs to serve.