Zucchini-Cheese Salad with Tomatoes
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
2001
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,001 cal. | (95 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 334 g | (223 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.5 g | (192 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 124.3 μg | (207 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 44.4 mg | (370 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 52.9 μg | (118 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,753 mg | (69 %) | ||
| Calcium | 594 mg | (59 %) | ||
| Magnesium | 754 mg | (251 %) | ||
| Iron | 27.2 mg | (181 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 20.4 mg | (255 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 634 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse the zucchini and cut lengthwise into thin slices. Rinse the snow peas. Rinse the scallions and slice.
2.
Blanch the zucchini, snow peas and scallions in a pot of boiling salted water for 2 minutes.
3.
Drain, rinse with cold water and drain again.
4.
In a bowl, whisk the vinegar with the oil, thyme, chives and oil.
5.
To serve, overlap the blanched vegetables and cheese on a plate. Place the tomato slices in the middle and drizzle with the vinaigrette. Serve with the buns.
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