Vegetable Salad with Zucchini, Tomato and Mint
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 handfuls mint
- 200 grams Cherry tomatoes
- 100 grams lamb's lettuce
- 5 sprigs thyme (with flowers)
- 4 Tbsps White vinegar
- 1 pinch sugar
- 4 Tbsps sunflower oil
- salt
- peppers
- 20 grams Sunflower seed
Preparation steps
1.
Rinse zucchini, trim and cut lengthwise into thin slices or plane lengthwise. Rinse mint, shake dry and pluck off leaves. Rinse tomatoes and cut in half. Rinse lettuce, trim and spin dry. Rinse thyme and shake dry.
2.
Arrange all prepared salad ingredients decoratively on plates. Mix vinegar in a bowl with sugar and oil and season with salt and pepper. Drizzle vinegar mixture over the salad and serve sprinkled with sunflower seeds.
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