Zucchini and Apple Salad with Walnut Sauce
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 50.7 μg | (85 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini
- 2 Apple
- 150 grams Yogurt (0.1% fat)
- 5 Tbsps Walnut
- 2 garlic cloves
- 2 Tbsps olive oil
- ½ lemon (juiced)
- 2 Tbsps parsley (chopped)
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse and trim the zucchini, cut in half lengthwise, and then cut into slices.
2.
Rinse the apples, cut into quarters, remove the core and cut into slices. Blanch the apple and zucchini slices together in boiling salted water for about 1-2 minutes until al dente. Rinse with cold water and drain.
3.
Chop 1 tablespoon walnut kernels roughly, and chop the rest finely. For the walnut sauce, mix the finely chopped walnuts with finely chopped garlic, yogurt, olive oil, parsley and lemon juice, and season with salt and pepper.
4.
Place the zucchini and apple slices on plates, pour the walnut sauce over and serve sprinkled with roughly chopped walnuts.
