Arugula Lamb Summer Salad
Arugula Lamb Summer Salad - Crisp green with delicate protein
Healthy, because
Even smarter
Nutritional values
Lamb meat contains a lot of vitamin B12, which is only found in animal products. The micronutrient is involved in the formation of red blood cells. The dairy product Feta brings plenty of calcium and phosphorus to the table. This combo is used for strong bones as well as teeth and reduces the risk of developing osteoporosis (bone loss).
Our quick summer salad can also be prepared with fresh baby spinach instead of chard, depending on the season. If you don't like feta, you can simply replace the cheese with mozzarella. For a vegetarian version, simply omit the lamb loin and sprinkle the salad with a handful of walnuts instead.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 84 μg | (140 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 12 ozs Lamb loin
- 4 Tbsps olive oil
- salt
- peppers
- 7 ozs red Cherry tomatoes
- 7 ozs yellow Grape tomato
- 2 mini cucumbers
- 3 ozs Baby chard
- 1 bunch Arugula (3 ounces)
- 4 ozs Feta
- 4 Tbsps Basil pesto (refrigerated from market)
Preparation steps
Pat the lamb loin dry. Heat 2 tablespoons of oil in a frying pan. Sear lamb in it for 3-4 minutes on all sides over medium heat, it should still be pink inside. Remove, season with salt and pepper and let rest.
In the meantime, wash tomatoes and leave whole and on the stem, if desired, or pluck and cut in half. Clean and wash cucumbers and slice lengthwise into thin strips. Wash chard and arugula and spin dry.
Cut lamb crosswise into slices. Arrange tomatoes with meat, chard, arugula and cucumber slices on a platter. Crumble feta on top. Mix pesto with remaining oil, season to taste, drizzle over quick summer salad and serve.
