Asparagus and Fruit Salad with Turkey
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch green Asparagus
- 250 grams Strawberries
- 1 Avocado
- 100 grams smoked turkey breasts (sliced)
- For Dressing
- 100 grams sour Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps lemon juice
- 1 Tbsp chopped Basil
- salt
- freshly ground pepper
- ½ tsp honey
Preparation steps
1.
Rinse asparagus, peel lower thirds, trim ends.Cook asparagus in boiling salted water for about 5 minutes until al dente. Remove asparagus, rinse with cold and drain. Cut diagonally into slices.
2.
Rinse and dry strawberries, hull and cut into halves or quarters, depending on size. Halve avocado, pit, cut pulp into cubes. Cut turkey into strips. Combine asparagus with strawberries, avocado and turkey, mix well and arrange on plates.
3.
Mix sour cream with creme fraiche, lemon juice, basil and honey. Season with salt and pepper. If dressing becomes too thick, add some water. Drizzle dresing over salad, serve.
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