Colorful Celery and Carrot Crudité
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 105.3 μg | (176 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Celery root (about 700 grams)
- 1 lemon
- 1 grated carrot
- 2 medium, quartered Tomatoes
- 1 head Lettuce
- 4 Tbsps coarsely chopped parsley
- 2 tsps ground Cumin
- 4 Tbsps Mayonnaise
- 2 Tbsps lemon juice
- salt
- freshly gound Black pepper
Preparation steps
1.
Peel the celery and remove the stem and roots. Cut the celery in half and remove the soft flesh in the middle. Cut the lemon and rub over the celery stalks. Cut into thin slices. Place the celery in the bowl. To the celery add the grated carrots, parsley, cumin, mayonnaise, and lemon juice. Season with salt and pepper. Mix well and cover. Let the dish chill for at least 30 minutes. Serve the celery salad on lettuce and garnish with tomatoes.
2.
Serve the salad with grilled meat, fish or poultry.
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