Asian-style Green Vegetable Salad
(0 votes)
(0 votes)
Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
Healthy, because
Even smarter
Nutritional values
This light salad is packed with flavor from the dressing and full of nutrients from the variety of vegetables the recipe includes.
You can serve over some rice for a more filling meal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 kcal | (12 %) | ||
| Protein | 5.4 g | (6 %) | ||
| Fat | 16.51 g | (14 %) | ||
| Carbohydrates | 28.05 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.61 g | (19 %) |
more nutritional values
| Vitamin A | 154.11 mg | (19,264 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.62 mg | (30 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 133.68 μg | (45 %) | ||
| Pantothenic acid | 1.34 mg | (22 %) | ||
| Biotin | 3.39 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45.93 mg | (48 %) | ||
| Potassium | 737.08 mg | (18 %) | ||
| Calcium | 60.24 mg | (6 %) | ||
| Magnesium | 53.54 mg | (18 %) | ||
| Iron | 2.08 mg | (14 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 2.68 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups Asparagus (lower third peeled, woody ends cut off)
- 3 tablespoons soy sauce
- 3 tablespoons fresh Lime juice
- 2 tablespoons vegetable stock
- 3 tablespoons Peanut oil
- 1 ¼ inches fresh ginger (finely chopped)
- 1 teaspoon toasted Sesame seeds
- 3 Persian Cucumber (about 8 oz., cut lengthways into thin slices)
- 1 ripe Mango (thinly sliced)
- 1 ripe Avocado (pitted, peeled and quartered)
Preparation steps
1.
Blanche the asparagus in boiling salt water for 4 min. Rinse in cold water to stop the cooking and drain.
2.
Whisk together the soy sauce, lime juice, vegetable stock, and some ground black pepper. Stir in the oil and add the ginger and the sesame seeds.
3.
For each portion, arrange some cucumber slices on a plate, top with some asparagus spears, add the mango slices and finish with a piece of avocado and an asparagus spear halved lengthways. Drizzle with the dressing.
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