Zucchini Strawberry Carpaccio with Pine Nuts

4
Average: 4 (1 vote)
(1 vote)
Zucchini Strawberry Carpaccio with Pine Nuts
share Share
print
bookmark_border Copy URL
Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
388
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie388 kcal(18 %)
Protein3.52 g(4 %)
Fat35.76 g(31 %)
Carbohydrates17.67 g(12 %)
Sugar added2.1 g(8 %)
Roughage4.54 g(15 %)
Vitamin A21.4 mg(2,675 %)
Vitamin D0 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.23 mg(16 %)
Folate59.52 μg(20 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C105.74 mg(111 %)
Potassium485.32 mg(12 %)
Calcium39.7 mg(4 %)
Magnesium37.14 mg(12 %)
Iron1.52 mg(10 %)
Iodine13.5 μg(7 %)
Zinc0.52 mg(7 %)
Saturated fatty acids4.49 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
300 grams Strawberries
1 zucchini
1 tablespoon White vinegar
4 tablespoons olive oil
salt
peppers (freshly ground)
1 pinch sugar
2 tablespoons Pine nuts
How healthy are the main ingredients?
Strawberryolive oilPine nutssugarzucchinisalt

Preparation steps

1.

Rinse, dry and hull strawberries.

2.

Rinse zucchini and trim both ends. Thinly slice zucchini with vegetable slicer at angle.

3.

Cut strawberries into thin slices.

4.

Toast pine nuts in dry skillet on medium heat.

5.

Arrange zucchini and strawberry slices decoratively on individual or common plate.

6.

Prepare dressing by mixing oil, sugar and vinegar well. Season with salt and pepper. Drizzle over carpaccio. Sprinkle with pine nuts and serve.