Zucchini Salad with Smoked Salmon, Capers and Feta
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
394
calories
Calories
Healthy, because
Even smarter
Nutritional values
Capers bring a ton of flavor to this low-carb dish that's packed with calcium and protein.
If you don't like feta or are cutting down on your fat intake, feel free to skip the cheese. This meal tastes delicious just with the zucchini salad and smoked salmon.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Trim the zucchini, rinse and cut into very thin strips or turn the spiral cutter for spaghetti. Mix with half of the lemon juice and 2 tablespoons of olive oil. Rinse the parsley, shake dry and chop. For the dressing, whisk remaining lemon juice and olive oil with sugar, parsley, and capers, then season with pepper.
2.
Distribute the feta in deep plates and cover with the smoked salmon. To serve, arrange the zucchini over top, drizzle with dressing and garnish with chervil.
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