Vegetable Salad with Cucumber and Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 Bell pepper (red, green and yellow)
- ½ Cucumber
- 125 milliliters Tomato juice
- 1 mild white onion
- 2 garlic cloves
- 3 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 1 splash Tabasco sauce
- 4 Tbsps olive oil
- 1 sprig mint
Preparation steps
Rinse and halve the bell peppers. Cut out stems, seeds and white ribs. Cut peppers halves into very thin strips, then cut into small cubes. Combine bell peppers together in a salad bowl.
Peel cucumber and halve lengthwise. Scrape out seeds and pulp with a spoon, chop pulp finely and mix with the tomato juice. Cut cucumber halves into slices, then cut into small cubes. Peel onion, cut in half, slice, then cut into small cubes. Mix the cucumber and onion with the bell peppers.
Peel garlic and grate or press through a garlic press into tomato juice mixture. Season with wine vinegar, 1/4 teaspoon salt, pepper and Tabasco sauce. Whisk vigorously or puree. Whisk in oil. Rinse 3 mint leaves, shake dry and chop finely. Mix mint with the dressing. Toss with salad ingredients, cover and refrigerate 15 minutes.
Season the salad to taste again before serving. Rinse remaining mint leaves, pat dry, cut into fine strips and sprinkle over the salad. Serve with grilled garlic bread or toasted baguette slices, if desired.
