Zucchini Salad with Prosciutto
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
572
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
- 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)
Preparation steps
1.
Arrange prosciuitto on 2 plates and arrange some lettuce leaves in the center of each plate.
2.
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.
3.
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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