Zucchini and Carrot Salad with Almond Dressing
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel carrots and cut into about 8 cm (approximately 3 inch) long, thin sticks. Cut the zucchini into sticks about the same size and blanch both in boiling salted water. The vegetables should remain crisp. Blanch carrot sticks about 3 minutes and the zucchini about 1 minute. Then drain well.
2.
Chop almonds and garlic and mix with parmesan and olive oil. Mix in parsley and season with salt and pepper.
3.
Mix the almond pesto with vegetables and pour into small serving dishes. Garnish with basil leaves and serve.
