Fruit and Mozzarella Kebabs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
318
calories
Calories
Healthy, because
Even smarter
Nutritional values
This summertime salad is rich in vitamin A and B6 thanks to the watermelon and protein from the mozzarella.
If you don't have fresh terragon available, feel free to substitute fresh mint.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups Watermelon (cubes)
- 1 cup Mozzarella (drained)
- 1.333 cups small Radish
- 1.333 cups pitted black olives (drained)
- 2 Tbsps Agave syrup
- 4 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- ½ handful Tarragon (leaves picked)
Preparation steps
1.
Arrange the melon, mozzarella, radishes and olives on around 20 small wooden skewers and place in a flat dish.
2.
Whisk together the agave syrup, vinegar, lemon juice and oil. Season well with salt and ground black pepper and add the tarragon leaves. Pour the dressing over the skewers and marinate in the fridge for at least 30 minutes.
3.
Divide between small bowls and serve.
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