Zucchini Cheese Salad with Watercress
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 681 mg | (68 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 500 grams Zucchini
- 250 grams Gouda
- 1 hard-boiled egg
- 2 Cornichons
- 1 shallot
- 3 Tbsps chopped mixed Fresh herbs (such as parsley, dill, chives, chervil)
- For the sauce
- 3 Tbsps White vinegar
- salt
- peppers
- 5 Tbsps Canola oil
Preparation steps
1.
For the salad, rinse the zucchini, trim and cut into thin sticks.
2.
Roughly rub the cheese over the zucchini. Chop the egg and cornichon finely. Peel the shallot and dice. Mix the egg, cornichon and herbs and add to the zucchini-cheese mixture.
3.
For the sauce, mix the vinegar, oil, and season with salt and pepper. Sprinkle the sauce over the salad and to taste.
4.
Detach the radicchio leaves carefully, cut the stalk and possibly remove the thick white rib, rinse and spin dry. Arrange the plate with the salad leaves and place the salad on it.
5.
The cress from Beet cut and sprinkle over the salad. Serve immediately.
