Southern French Salad Box
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 round Lettuce (leaves separated and torn)
- 1 ¼ cups canned Sweet corn (drained)
- 1 Red onion (sliced)
- 1 green pepper (seeded and sliced)
- ½ cup pitted black olives (drained)
- 2 cups canned Tuna (drained and roughly flaked)
- 0.333 cup Anchovy (in olive oil; drained)
Preparation steps
1.
Start by preparing the pistou by blending together the basil leaves and garlic in a food processor.
2.
Add the Parmesan and pulse a few times. Keep the food processor running as you drizzle in the olive oil.
3.
Once incorporated, spoon into a small bowl and season to taste. Cover and chill until needed.
4.
Toss together all the ingredients for the salad apart from the tuna and anchovies.
5.
Arrange the salad in plastic containers. Top with a mixture of the tuna and the anchovy fillets. Drizzle the pistou on top and serve cold.
