Asparagus Salad with Pinenuts
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
221
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 165.6 μg | (276 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 310 μg | (103 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- 500 grams green Asparagus
- salt
- 2 scallions (only the white section)
- 1 handful young Spinach
- 1 handful Arugula
- 1 handful Radish sprout
- 200 grams Raspberries
- 2 Tbsps Pine nuts
- 4 Tbsps apple cider vinegar
- 2 Tbsps elderflower syrup
- 4 Tbsps Hazelnut oil
- salt
- finely chopped peppers
Preparation steps
1.
Peel the white asparagus completely and the lower third of the green asparagus. Boil the white asparagus in salted water for about 20 minutes. Add the green asparagus to the pot during the last 10 minutes. Drain, rinse cold and drain again.
2.
Rinse and trim the scallions and cut into thin slices. Rinse and trim the spinach and arugula and shake dry. Rinse the sprouts and drain. Rinse the raspberries.
3.
Arrange all the prepared salad ingredients on plates.
4.
Toast the pine nuts in a dry skillet and allow to cool.
Combine the vinegar with the syrup and the oil and mix well. Season with salt and pepper and drizzle over the salad. Serve showered with pine nuts.
