Raw Carrot Salad with Hard-boiled Eggs

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
207
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 cal.(10 %)
Protein8 g(8 %)
Fat15 g(13 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A2.2 mg(275 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.9 mg(24 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate64 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin20 μg(44 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C6 mg(6 %)
Potassium539 mg(13 %)
Calcium57 mg(6 %)
Magnesium23 mg(8 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3 g
Uric acid25 mg
Cholesterol218 mg
Complete sugar9 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 eggs
500 grams carrots
salt
4 Tbsps olive oil
2 Tbsps White vinegar
freshly ground peppers
parsley (for garnish)
How healthy are the main ingredients?
carrotolive oileggsaltparsley
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Preparation steps

1.

Boil the eggs in water for about 10 minutes. Drain, cool in ice water, peel, and chop.

2.

Peel the carrots, cook a thick, big carrot in boiling salted water until tender. Cool in ice water, pat dry, cut into .6 cm (approximately 1/4 inch) slices and trim with a small, flower-shaped cookie cutter. Grate the remaining carrots. Stir together the grated carrots and the chopped egg. 

3.

Combine the oil and vinegar and season with salt and pepper. Toss with the carrot salad.  and mix with the carrots and egg salad. Season and serve garnished with carrots flowers and parsley.

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