Asparagus Salad with Strawberries and Cress

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Asparagus Salad with Strawberries and Cress
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
171
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein4 g(4 %)
Fat14 g(12 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K79.9 μg(133 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate192 μg(64 %)
Pantothenic acid1.2 mg(20 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74 mg(78 %)
Potassium439 mg(11 %)
Calcium61 mg(6 %)
Magnesium38 mg(13 %)
Iron1.6 mg(11 %)
Iodine13 μg(7 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.5 g
Uric acid51 mg
Cholesterol8 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
600 grams white Asparagus
salt
1 Tbsp butter
250 grams Strawberries
1 bunch Watercress
juice of lemons
4 Tbsps olive oil
salt
peppers (freshly ground)
1 pinch sugar
2 tsps red peppers
How healthy are the main ingredients?
Strawberryolive oilWatercresssugarsaltlemon

Preparation steps

1.

Rinse and dry asparagus, peel outer layers and trim ends. Cut asparagus into 5 cm (approximately 2 inches) long pieces. Cook asparagus in boiling salted water with butter for about 10 minutes until al dente. Drain, rinse with cold water and drain again. Rinse strawberries, pat dry  and halve or quarter depending on size.

2.

Rinse watercress, shake dry and cut large leaves into bite-sizes pieces. Prepare dressing by combining lemon juice, oil and sugar. Season with salt and pepper. Toss salad ingredients with dressing, arrange on plates and sprinkle with coarsely crushed red pepper. Serve.