Asparagus and Strawberry Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
Preparation steps
Rinse asparagus, trim the tough ends and peel. Cook the asparagus in a pot of boiling salted water until al dente, about 10 minutes. Rinse under cold water and drain. With a paring knife, peel th zest and white pith from the oranges. Working over a bowl, cut between the membranes to release the fruit. Squeeze the juice from the orange residue. Rinse, hull and cut the strawberries into small pieces. Cut the asparagus diagonally into 2-3 cm (approximately 3/4-1 1/4-inch) long pieces. Mix asparagus, strawberries and orange segments in a bowl.
In a bowl, stir together the orange juice, honey and some pepper. Peel and finely grate the ginger and add to the orange juice mixture. Add the asparagus and strawberries and toss together. Let stand for 1 hour before serving garnished with sliced mint.
