Zucchini Salad with Smoked Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 5 Zucchini
- salt
- 1 onion
- 4 Tbsps Canola oil
- 1 Tbsp brown sugar
- freshly ground peppers
- 200 grams Smoked salmon
- 280 grams chickpeas (canned)
- 80 grams Sour cream
- 2 Tbsps lemon juice
- 2 Tbsps scallions
- peppers
- Watercress (for garnish)
Preparation steps
Rinse the zucchini and cut lengthwise into strips. Season with salt. Peel the onion and cut into thin rings.
Heat some oil in a pan and sauté the onion for 2-3 minutes, while stirring, until golden brown. Shower with the sugar and allow to caramelize. Pour in 1-2 tablespoons of water and simmer for about 10 minutes. Then remove from the heat and allow to cool.
Pat the zucchini dry with a kitchen towel. Heat some more oil in another pan and sauté the zucchini strips over low heat for 2-3 minutes until soft. Remove from the heat and allow to cool.
Tear the salmon into strips. Drain the chickpeas.
Mix the sour cream with the lemon juice and chives and season with salt and pepper.
Divide the chickpeas between four glasses and place a small spoonful of sour cream on top. Layer the salmon, onion and zucchini over it and spoon the remaining sour cream on top.
Serve garnished to taste with rinsed watercress.
