Asparagus, Turkey and Tomato Salad

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Asparagus, Turkey and Tomato Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie324 kcal(15 %)
Protein43.1 g(44 %)
Fat10.18 g(9 %)
Carbohydrates17.1 g(11 %)
Sugar added0 g(0 %)
Roughage5.24 g(17 %)
Vitamin A239.47 mg(29,934 %)
Vitamin D0.38 μg(2 %)
Vitamin E4.29 mg(36 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.56 mg(51 %)
Niacin24.39 mg(203 %)
Vitamin B₆1.26 mg(90 %)
Folate325.06 μg(108 %)
Pantothenic acid1.73 mg(29 %)
Biotin2.47 μg(5 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C50.24 mg(53 %)
Potassium917.17 mg(23 %)
Calcium68.35 mg(7 %)
Magnesium78.91 mg(26 %)
Iron2.97 mg(20 %)
Zinc3.48 mg(44 %)
Saturated fatty acids1.85 g
Cholesterol100 mg

Ingredients

for
4
Ingredients
800 grams
white Asparagus
2 tablespoons
500 grams
2 tablespoons
¼
150 grams

Preparation steps

1.

Peel the asparagus and put the rods in a steamer. On top, sprinkle salt and 1-2 tablespoons of lemon juice. Cover and cook over boiling water for about 20 minutes. Let cool slightly and cut diagonally into smaller pieces.

2.

Rinse the turkey, pat dry and chop. Season with salt and pepper and fry in hot oil until golden brown, or for about 3-4 minutes. Set aside and let cool slightly.

3.

Peel the pineapple, remove the hard rind and cut into smaller pieces. Rinse and quarter the tomatoes. Mix all prepared salad ingredients together, season with lemon juice, salt and pepper and serve at room temperature.