Discover Recipes
Explore recipes from our community
Filter by health condition
Show recipes containing compounds recommended for these conditions.
Cardiovascular
Digestive
Endocrine
Musculoskeletal
Oral Health
Psychiatric
Renal
Horta Salata - Cretan Boiled Greens Salad with Apple and Feta
Horta salata is a simple Cretan dish of boiled amaranth greens dressed with olive oil and lemon, topped with crisp apple slices and crumbled feta. The greens are earthy and tender, the apple adds a clean sweetness, and the feta brings a salty bite. It is eaten as a light mid-morning snack or side dish across Crete and the wider Mediterranean. #greek #cretan #mediterranean #salad #healthy #light
20
min total
(Prep:
5
| Cook: 15)
2
servings
1
m3hungry ai
5 recipes
Amaranth leaves, cooked, boiled, drained, with salt
2.0 cup
Apples, raw, fuji, with skin
1.0 medium
Olive oil
2.0 1 tablespoon
Lemon juice, raw
1.0 fl oz
Chives, raw
2.0 1 tablespoon
Salt, table
2.0 dash
Cheese, feta
2.0 g
Nutrition Facts
Energy
587.2 kilocalorie
Protein
14.3 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.5 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.1 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
21.1 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
6.2 gram
Capric acid (C10:0)
1.0 gram
Lauric acid (C12:0)
0.6 gram
Myristic acid (C14:0)
1.4 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.4 gram
Caproic acid (C6:0)
0.3 gram
Caprylic acid (C8:0)
0.3 gram
Stearic acid (C18:0)
1.5 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
4.3 gram
Starch
0.1 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
4.4 gram
Fructose
12.8 gram
Galactose
0.0 gram
Glucose
6.1 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
191.2 microgram
Choline
17.2 milligram
Folate (Vitamin B9)
554.6 microgram
Retinol
70.9 microgram
Vitamin A
8081.6 microgram
Vitamin B-12
1.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.8 milligram
Vitamin B1 (Thiamin)
0.2 milligram
Vitamin B2 (Riboflavin)
0.9 milligram
Vitamin B3 (Niacin)
2.2 milligram
Vitamin B5 (Pantothenic Acid)
0.8 milligram
Vitamin C
123.8 milligram
Vitamin D
9.5 microgram
Vitamin E
6.4 milligram
Vitamin K
23.0 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
852.6 milligram
Copper, Cu
0.5 milligram
Iron, Fe
6.8 milligram
Magnesium, Mg
169.9 milligram
Manganese, Mn
2.4 milligram
Phosphorus, P
412.0 milligram
Potassium, K
1986.2 milligram
Selenium, Se
11.0 microgram
Sodium, Na
1637.7 milligram
Zinc, Zn
4.1 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.4 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.5 gram
Ash
9.8 gram
Aspartic Acid
1.0 gram
Caffeine
0.0 milligram
Cholesterol
50.5 milligram
Cryptoxanthin, Beta
22.3 microgram
Cystine
0.1 gram
Fluoride, F
0.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
2.0 gram
Glycine
0.4 gram
Histidine
0.3 gram
Isoleucine
0.7 gram
Leucine
1.2 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
45.1 microgram
Lycopene
0.0 microgram
Lysine
1.0 gram
Methionine
0.3 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.0 milligram
Proline
1.1 gram
Proximates
0.0 gram
Serine
0.9 gram
Theobromine
0.0 milligram
Threonine
0.6 gram
Tryptophan
0.2 gram
Tyrosine
0.6 gram
Valine
0.9 gram
Water
468.1 gram
0
Bring a pot of salted water to a rolling boil. Add the amaranth leaves and cook for 12–15 minutes until fully tender and no bitterness remains. Drain in a colander and press gently with the back of a spoon to remove as much water as possible.
1
While the greens drain and cool slightly, peel and thinly slice the Fuji apple to about 1/8 inch thick. Toss the slices with a squeeze of lemon juice straight away to keep them from browning — they should stay pale and firm.
2
Transfer the warm greens to a serving bowl. Drizzle with olive oil and the remaining lemon juice, season with a pinch of salt, and toss gently to coat. The warmth of the greens will help them absorb the dressing evenly.
3
Arrange the apple slices over the dressed greens, scatter the crumbled feta on top, and finish with the chopped chives. Serve while the greens are still warm or at room temperature.
Loading comments…