Watercress and Pepper Salad
with smoked trout
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
276
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 19.6 μg | (98 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs (medium-sized)
- 2 bunches Watercress
- 1 both red and yellow Bell pepper
- 2 Tbsps White vinegar
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 Tbsps vegetable oil
- 2 smoked trout
- 1 pc Horseradish
- 1 slice Dark Multigrain bread
Preparation steps
1.
Cook eggs until hard-boiled, about 10 minutes. Rinse eggs with cold water and peel.
2.
Rinse and trim watercress. Rinse and quarter peppers, remove seeds and ribs and cut into thin strips. Whisk vinegar with salt and pepper to taste, a pinch of sugar and oil. Pour mixture over peppers.
3.
Separate trout fillets into bite-sized pieces. Peel and finely grate horseradish. Crumble bread and toast in a hot pan. Cut eggs into eighths.
4.
Mix peppers with horseradish and watercress and divide among plates. Top with eggs and trout and sprinkle with toasted breadcrumbs.
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