Colorful Spring Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 125.6 μg | (209 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 25 grams Pine nuts
- 1 bunch carrots
- 2 Kohlrabi
- 1 bunch scallions
- 1 Lettuce
- 100 grams button Mushroom
- 2 Tbsps Currants
- 1 lemon (juiced)
- salt
- white peppers (freshly ground)
- 1 pinch ground coriander
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 1 bunch flat-leaf parsley
Preparation steps
1.
Toast pine nuts in a dry pan until fragrant. Transfer to a plate and let cool.
2.
Peel carrot and cut into thin sticks. Slice off kohlrabi greens and set aside. Peel kohlrabi and cut into sticks. Rinse, trim and cut scallions diagonally. Rinse lettuce, tear into bite-sized pieces and drain. Wipe mushrooms clean and halve.
3.
Mix all prepared ingredients with currants in a large bowl. For the dressing, whisk lemon juice with salt and pepper to taste, ground coriander, sugar and oil. Pour dressing over salad and toss to coat. Rinse parsley, shake dry and strip leaves from the stems. Chop parsley leaves and reserved kohlrabi greens and sprinkle over salad.
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