Arugula Salad with Asparagus, Pine Nuts, and Chorizo
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 50 min.
Ready in
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 177 μg | (295 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 200 grams Arugula
- 100 grams Chorizo (thinly sliced)
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 1 tsp salt
- 1 tsp sugar
- freshly ground pepper
Preparation steps
1.
Peel asparagus and cook in boiling salted water for about 5 minutes (it should still be firm). Meanwhile, mix the lemon juice with salt, sugar, and pepper. Dilute with 3-4 tablespoons of water. Remove the cooked asparagus from the boiling water, rinse with cold water and place in a shallow dish. Pour the lemon juice marinade over it. Cover and let cool.
2.
Meanwhile, rinse the arugula and cut the stalks. Spin in a salad spinner until dry. Roast pine nuts in a nonstick frying pan until lightly brown.
To serve: Lay chorizo on plates, spread arugula on top and angle the shoots sideways. Place the asparagus on top. Cover with more arugula. Drizzle olive oil over salad and sprinkle with pine nuts.
