Zucchini Salad with Cheese and Oranges
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 garlic cloves
- 1 small red chili pepper
- 5 Tbsps olive oil
- 2 Tbsps dark balsamic vinegar
- salt
- peppers
- 2 Oranges
- 200 grams Feta
- ½ bunch Basil
Preparation steps
1.
Rinse zucchini, cut off ends and cut into 5 cm (approxiately 2 in) long and 1 cm (approximately .5 in) thick strips. Peel garlic and finely chop. Rinse chili pepper, cut in half lengwise, remove seeds and finely chop.
2.
In a pan, heat 1 tablespoon of oil and fry zucchini strips with garlic and chili pepper, turning occasionally. Remove and cool. Mix balsamic vinegar with remaining oil. Season with salt and pepper and let sit for 1 hour.
3.
Meanwhile, peel oranges, taking care to remove white skin, and then separate into slices. Cut feta into 1 cm (approximately .5 in) cubes. Rinse basil, shake dry and pluck off leaves.
4.
Mix zuchini mixture with oranges and feta and distribute onto plates. Drizzle with marinade and serve garnished with basil leaves.
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