Asparagus, Bean and Mango Salad with Curry Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 24.37 g | (25 %) | ||
| Fat | 31.15 g | (27 %) | ||
| Carbohydrates | 77.73 g | (52 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 8.72 g | (29 %) |
| Vitamin A | 610.12 mg | (76,265 %) | ||
| Vitamin D | 2.64 μg | (13 %) | ||
| Vitamin E | 10.51 mg | (88 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.66 mg | (60 %) | ||
| Niacin | 4.97 mg | (41 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 376.81 μg | (126 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 4.16 μg | (9 %) | ||
| Vitamin B₁₂ | 1.65 μg | (55 %) | ||
| Vitamin C | 84.54 mg | (89 %) | ||
| Potassium | 976.91 mg | (24 %) | ||
| Calcium | 126.63 mg | (13 %) | ||
| Magnesium | 63.7 mg | (21 %) | ||
| Iron | 5.21 mg | (35 %) | ||
| Iodine | 81.71 μg | (41 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Cholesterol | 252.06 mg |
Ingredients
- For the curry dressing
- 1 small onion
- 1 less aromatic Apple
- 1 pc ginger (about 1 cm)
- 1 Tbsp clarified butter
- 100 milliliters Chicken broth (Instant)
- 100 milliliters Coconut cream (unsweetened, of creamy, semi-solid cream up in a box unshaken)
- 2 tsps red Thai Curry paste
- salt
- freshly ground peppers
- 1 pinch brown sugar
Preparation steps
For the curry dressing: Peel the onion, apple and ginger. Halve the apple and core and finely dice the onion, apple and ginger. Heat the butter in a saucepan and saute the onion, apple and ginger until tender, without browning. Deglaze with the broth and coconut milk, stir in the curry paste and simmer over low heat until the sauce has reudced by a third, about 20 minutes. Strain the sauce through a sieve, add salt, pepper, sugar and if desired more curry paste.
Rinse the asparagus and beans and cut off the ends. Peel the mango, cut the flesh from the pit and cut into strips.
Blanch the beans and asparagus in boiling salted water until crisp-tender, about 8 minutes. Drain, rinse under cold water, drain and if desired, cut the asparagus on the diagonal.
In a bowl, toss together the asparagus, beans and mango, transfer to plates and season with pepper.
Peel the eggs, cut in half, arrange on the asparagus and spoon the curry dressing over.
