Zucchini, Arugula and Snow Pea Salad with Crispy Toast
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 slice Toast
- 1 garlic clove
- 4 Tbsps olive oil
- 2 small Zucchini
- 100 grams Arugula
- 3 Tbsps White vinegar
- 2 tsps grainy Mustard
- salt
- white freshly ground pepper
- 1 pinch sugar
- 1 onion
- 100 grams Snow peas
Preparation steps
1.
Cut toast into finger-width strips. Peel garlic. In a pan, heat 2 tablespoons olive oil. Press garlic through a garlic press into pan. Add toast strips and fry until golden-brown.
2.
Rinse, trim and slice zucchini. Rinse, trim and drain arugula.
3.
For the vinaigrette, whisk vinegar with mustard and season with salt, pepper and sugar. Peel and dice onion and stir into the vinegar. Whisk in remaining oil.
4.
Arrange arugula, zucchini and snow peas on plates. Drizzle with vinaigrette and top with toast strips.
