Asparagus Pepper Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 66.9 μg | (112 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 248 mg | (261 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 250 grams green Asparagus
- salt
- 3 Tbsps white balsamic vinegar
- 8 Tbsps olive oil
- freshly ground peppers
- ½ handful Chives
- 200 grams Greek Yogurt (0.1% fat)
- 1 Tbsp Mustard
Preparation steps
Rinse and halve bell peppers, remove seeds and ribs. Arrange on a baking sheet, skin side up, and roast in preheated oven at 230°C (approximately 450°F) until skin blisters and blackens. Remove from the oven and cool, covered with a damp kitchen towel. Take off the towel and peel.
Rinse green asparagus, cut off woddy ends and blanch in boiling salted water for 5-6 minutes or until al dente. Drain and rinse in ice water immediately. Cut into bite-sized pieces and set asparagus tips aside for garnishing.
Whisk vinegar with olive oil and sprinkle vegetables with the mixture, season with salt and pepper. Rinse and shake dry chives, cut into small rings. Whisk yogurt with mustard and season with salt and pepper.
Layer vegetables in jars, spreading each layer with a little dressing. Garnish with asparagus tips and serve.
