Leek Salad

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
239
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie239 cal.(11 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K154.5 μg(258 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.9 mg(64 %)
Folate281 μg(94 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C77 mg(81 %)
Potassium1,138 mg(28 %)
Calcium191 mg(19 %)
Magnesium58 mg(19 %)
Iron2.7 mg(18 %)
Iodine25 μg(13 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.4 g
Uric acid209 mg
Cholesterol0 mg
Complete sugar15 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 kilogram Leeks
4 carrots
juice of lemons
6 Tbsps olive oil
1 tsp Dijon mustard
2 shallots
½ organic lemon (zest)
½ bunch parsley
How healthy are the main ingredients?
Leekolive oilparsleycarrotlemonshallot
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Preparation steps

1.

Cut the ends from the leeks, cut into 1 cm pieces (approximately 1/2 inch) and rinse thoroughly. Peel the carrots and cut into thin slices.

Blanch the leeks in plenty of salted water for about 8 minutes. After 3 minutes, add the carrots. Remove, rinse cold and drain. Collect 1/8 liter of the cooking liquid (approximately 1/2 cup) and set aside.

2.

For the dressing, combine the lemon juice with the oil and season with salt and mustard.

Peel the shallots and finely dice. Mix with the well-drained vegetables and the dressing. Add a little vegetable broth and leave to marinate for 1 hour.

Serve showered with finely chopped parsley and lemon zest.

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