Zucchini with Green Vegetable Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
102
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 102 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 100 grams thin, green Asparagus
- 100 grams Green beans
- 100 grams Snow peas
- 2 Tbsps White vinegar
- 2 tsps coarse Dijon mustard
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- mint (for garnishing)
Preparation steps
1.
Halve zucchini and scoop out pulp with a sharp spoon, leaving about 1 cm (approximately 1/2 inch) thick shell.
2.
Rinse asparagus and cut off woody ends. Rinse and peel beans and snow peas. Cook asparagus and beans in boiling salted water for about 8-10 minutes. Add snow peas and cook for 4 more minutes, add zucchini halves and cook for 2 minutes. Drain all vegetables, rinse in cold water and drain well.
3.
Peel off zucchini skin in a stripy manner decoratively and season inside with salt and pepper.
4.
Whisk vinegar with mustard and oil, season with salt and pepper.
5.
Arrange asparagus, beans and snow peas decoratively in zucchini halves, drizzle with the dressing and garnish with mint. Serve.
