Wilted Nettle Salad with Eggs
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 339 mg | (357 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 734 mg | (73 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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