Green Salad with Radishes and Eggs
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
98
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 7.56 g | (8 %) | ||
| Fat | 3.37 g | (3 %) | ||
| Carbohydrates | 10.42 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.75 g | (16 %) |
more nutritional values
| Vitamin A | 1,458.22 mg | (182,278 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 1.05 mg | (9 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 256.94 μg | (86 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 2.97 μg | (7 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 29.15 mg | (31 %) | ||
| Potassium | 701.51 mg | (18 %) | ||
| Calcium | 109.48 mg | (11 %) | ||
| Magnesium | 44.61 mg | (15 %) | ||
| Iron | 2.15 mg | (14 %) | ||
| Iodine | 31.59 μg | (16 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Cholesterol | 82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 head Romaine lettuce
- 50 grams Purslane
- 1 White icicle radish (White radish, depending on size)
- 1 Red Daikon radish (depending on size)
- 2 eggs
- 6 Radish
- For the salad dressing
- 100 grams Natural yogurt
- lemon juice
- salt
- peppers
Preparation steps
1.
For the salad, trim lettuce, rinse and spin dry. Tear into small pieces and place in a serving bowl.
2.
Rinse the purslane and spin dry. Mix with the romaine lettuce.
3.
Rinse icicle radish, peel and slice lengthwise into thin slices.
4.
Rinse the red Daikon radish, peel and grate or cut into about 3 cm (approximately 1-inch) long pieces.
5.
Trim remaining radishes, rinse and cut into quarters.
6.
Cook the eggs until hard boiled, about 8 minutes. Rinse, peel and cut into small pieces. Sprinkle the eggs and radish pieces on the salad.
7.
For the salad dressing, mix yogurt and lemon juice, then season with salt and pepper.
