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Cucumber and Fennel With Orange Mint Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0845
Energy (kCal)635.7114
Carbohydrates (g)36.4086
Total fats (g)55.0761
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix. | 2. In a small bowl, whisk the orange juice through paprika until emulsified. | 3. Season with salt and pepper and pour over salad. | 4. Serve immediately or marinade covered, in refrigerator for 1-2 hours. | 5. Toss before serving and garnish with toasted nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 peeled halved seeded diced 15.6 3.7752 0.6759999999999999 0.1144
    fennel bulb 1 trimmed slivered - - - -
    granny smith apple 1 cored quartered sliced 119.48 28.0366 0.9064 0.3914
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    walnut 2 tablespoons chopped pan-toasted 240.44799999999998 0.0 0.0 27.2
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    hazelnut oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    paprika 1/8 teaspoon mild 0.8107 0.1552 0.0407 0.0371
    salt - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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