Mixed Salad with Salmon
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 102.6 μg | (171 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams waxy, young potatoes
- salt
- 300 grams cooked Beets (vacuum-packed)
- 150 grams Watercress
- 1 stalk Celery
- 400 grams smoked Salmon (without skin)
- 250 grams Natural yogurt
- 100 grams Crème fraiche
- 1 tsp medium hot Mustard
- peppers
- lemon juice
Preparation steps
1.
Rinse the potatoes thoroughly and cook for about 30 minutes in boiling salted water.
2.
Rinse the watercress, pick the leaves and spin dry. Cut the beet into bite-size pieces.
3.
Coarsely chop the salmon. Rinse, trim and cut celery into thin slices.
4.
For the dressing, mix the yogurt with the crème fraîche and mustard and season with salt, pepper and a dash of lemon.
5.
Drain, dry and the potatoes cool. Cut into bite-size pieces. Mix with remaining salad ingredients. Drizzle dressing, season and serve.
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