Asparagus Salmon Salad

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Asparagus Salmon Salad
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Calories:
317
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie317 kcal(15 %)
Protein30.35 g(31 %)
Fat15.7 g(14 %)
Carbohydrates18.98 g(13 %)
Sugar added1.05 g(4 %)
Roughage6.09 g(20 %)
Vitamin A397.22 mg(49,653 %)
Vitamin D0.15 μg(1 %)
Vitamin E4.71 mg(39 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.61 mg(55 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.54 mg(39 %)
Folate380.86 μg(127 %)
Pantothenic acid1.73 mg(29 %)
Biotin1.35 μg(3 %)
Vitamin B₁₂6.85 μg(228 %)
Vitamin C25.92 mg(27 %)
Potassium996.1 mg(25 %)
Calcium109.89 mg(11 %)
Magnesium62.43 mg(21 %)
Iron3.29 mg(22 %)
Iodine4 μg(2 %)
Zinc2.09 mg(26 %)
Saturated fatty acids7.77 g
Cholesterol93.51 mg

Ingredients

for
4
Ingredients
500 grams green Asparagus
500 grams white Asparagus
salt
1 teaspoon sugar
1 handful Lettuce (such as red cress and red lettuce)
100 grams Whipped cream
1 teaspoon Horseradish (from a jar)
1 organic Lime (zested and juiced)
1 pinch Red pepper flakes
peppers
1 tablespoon butter
2 tablespoons Bread flour
150 grams Smoked salmon (sliced)
2 tablespoons Pomegranate seed
How healthy are the main ingredients?
Whipped creamsugarHorseradishsaltLime

Preparation steps

1.

Peel bottom third of the green asparagus and completely peel the white asparagus. Add stalks to simmering salted water with the sugar. Cook white asparagus for about 10 minutes and cook the green asparagus for about 6 minutes. Then rinse in cold water. Set some asparagus cooking water aside. Cut stalks diagonally into 3-4 cm (approximately 1-inch) long pieces. Rinse lettuce, trim and shake dry.

2.

For the dressing. stir 2-3 tablespoons cooking water with creme fraiche, horseradish, lime juice and lime zest and season with salt, red pepper flakes and freshly ground pepper.

3.

Put the butter in a hot frying pan and fry breadcrumbs until golden brown. Remove from pan and let cool.

4.

Toss asparagus with the dressing and distribute over the lettuce leaves on a platter. Tear the salmon slices coarsely and place on the salad. Serve sprinkled with the pomegranate seeds and breadcrumbs.