Zucchini Salad with Prosciutto

Name: Zucchini Salad with Prosciutto
Total time: 15 min
Yield: 2
Ingredients: 1 pc yellow Zucchini (about 10 cm); 4 button Mushroom; Lettuce; 200 grams Prosciutto (sliced); 2 Tbsps White vinegar; 3 Tbsps olive oil; salt; freshly ground peppers; 1 tsp pink peppers (coarsely crushed); 2 Tbsps finely chopped Basil; 50 grams Parmesan; Sage (with flowers)

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Health Score:

88 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

Calories:

572

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	572 cal.	(27 %)
Protein	38 g	(39 %)
Fat	45 g	(39 %)
Carbohydrates	4 g	(3 %)
Sugar added	0 g	(0 %)
Roughage	2.9 g	(10 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	1 μg	(5 %)
Vitamin E	2.9 mg	(24 %)
Vitamin K	148.4 μg	(247 %)
Vitamin B₁	0.9 mg	(90 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	17.6 mg	(147 %)
Vitamin B₆	0.8 mg	(57 %)
Folate	69 μg	(23 %)
Pantothenic acid	1.3 mg	(22 %)
Biotin	10.2 μg	(23 %)
Vitamin B₁₂	0.9 μg	(30 %)
Vitamin C	23 mg	(24 %)
Potassium	1,198 mg	(30 %)
Calcium	368 mg	(37 %)
Magnesium	67 mg	(22 %)
Iron	2.9 mg	(19 %)
Iodine	33 μg	(17 %)
Zinc	5.5 mg	(69 %)
Saturated fatty acids	15.6 g
Uric acid	52 mg
Cholesterol	108 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 pc yellow Zucchini (about 10 cm); 4 button Mushroom; Lettuce; 200 grams Prosciutto (sliced); 2 Tbsps White vinegar; 3 Tbsps olive oil; salt; freshly ground peppers; 1 tsp pink peppers (coarsely crushed); 2 Tbsps finely chopped Basil; 50 grams Parmesan; Sage (with flowers)

How healthy are the main ingredients?

Zucchini Parmesan olive oil Basil salt Sage

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Preparation steps

Arrange prosciuitto on 2 plates and arrange some lettuce leaves in the center of each plate.

Rinse zucchini and slice into very thin slices. Clean mushrooms and slice very thin. Crumble the Parmesan. Arrange everything decoratively on the lettuce leaves and sprinkle with crushed pink peppercorns and basil.

Whisk the vinegar with oil, season with salt and pepper and drizzle over the salad. Serve garnished with sage and sage flowers.

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