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
2
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.
dinner seasonal
