Asparagus and Rhubarb Salad
Healthy, because
Even smarter
Nutritional values
Asparagus are loaded with vitamins, while rhubarb has lots of potassium and fiber.
For a crisp topping, the salad can be garnished with pine nuts, pumpkin seeds or walnuts. These also provide healthy fatty acids and vegetable protein.
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 173.9 μg | (290 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 18 ozs white or green Asparagus
- 1 lemon (juiced)
- 1 tsp sugar
- 1 tsp salt
- 14 ozs Rhubarb
- 2 Tbsps sunflower oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps chopped parsley
- freshly ground peppers
- 4 handfuls Watercress
Preparation steps
Rinse, peel, and trim the hard ends of the asparagus. Cut the thicker asparagus lengthwise, leave the thinner asparagus as a whole, and cut all the asparagus in about 2 inches pieces.
Place a pan with water and the lemon juice over heat, add the sugar and the salt into it and let boil. Add the asparagus and cook for about 15 minutes until al dente.
Rinse, peel, and cut the rhubarb diagonally into approximately ½ inch thick pieces. Add the rhubarb to the asparagus during the last 5 minutes of cooking. Drain the asparagus and rhubarb, and collect the broth.
Mix about approximately ½ cup of the collected broth with the sunflower oil, balsamic vinegar, and the parsley, and whisk well. Season with salt and pepper, and mix with the cooked asparagus and rhubarb.
Rinse the watercress and shake dry. Arrange the asparagus and rhubarb salad on plates and distribute the watercress over. Serve the salad warm or cool. Serve with toasted white bread.
