Zucchini Mozzarella Salad with Raspberry Dressing
Zucchini mozzarella salad with raspberry dressing - Berry pleasure with low carb count!
Healthy, because
Even smarter
Nutritional values
Abundant antioxidants from the raspberries in the zucchini mozzarella salad strengthen blood vessels, promote blood circulation and provide the body with nutrients. Vitamin E from the walnuts protects against premature aging processes and keeps the skin looking young and beautiful for a long time.
Want to bring some variety into the zucchini mozzarella salad? Then you can also replace the raspberries with blackberries - or simply add them and get a colorful mixture on the salad.
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1.3 g | (5 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Red onion
- ½ cabbage lettuce
- 22 ozs Zucchini
- 4 ozs fresh Mozzarella
- 12 ozs Raspberries
- 2 ozs walnut kernels
- 2 ozs Sunflower seed
- 4 stalks parsley
- 2 Tbsps Raspberry vinegar
- 1 Tbsp Sherry vinegar
- 5 Tbsps olive oil
- 1 tsp honey
- salt
- peppers
- cayenne pepper
Kitchen utensils
Preparation steps
Peel onion, halve and cut into fine strips. Clean lettuce, wash, shake dry and cut into fine strips. Clean, wash and finely slice the zucchini. Cut mozzarella into thin slices. Wash raspberries, drain well and set aside 6 ounces for the dressing.
Coarsely chop walnuts and roast with sunflower seeds in a hot pan without fat over medium heat for 3 minutes. Wash parsley, shake dry and chop.
Coarsely chop walnuts and roast with sunflower seeds in a hot pan without fat over medium heat for 3 minutes. Wash parsley, shake dry and chop.
Arrange prepared lettuce and onion strips with zucchini and mozzarella slices on a platter. Sprinkle with remaining raspberries, nut mixture and parsley. Sprinkle salad with 1 pinch salt, pepper and cayenne pepper and drizzle with a little raspberry dressing. Serve the remaining dressing separately in a small bowl.
