Cannellini and Broccoli Salad

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Cannellini and Broccoli Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
410
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie410 cal.(20 %)
Protein14 g(14 %)
Fat20 g(17 %)
Carbohydrates43 g(29 %)
Sugar added2 g(8 %)
Roughage7.9 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin K230.2 μg(384 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.6 mg(43 %)
Folate81 μg(27 %)
Pantothenic acid1.9 mg(32 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C124 mg(131 %)
Potassium603 mg(15 %)
Calcium115 mg(12 %)
Magnesium80 mg(27 %)
Iron2.4 mg(16 %)
Iodine20 μg(10 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2 g
Uric acid138 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
7 ozs dried cannellini beans
2 ozs blanched Hazelnuts
3 Red onions
2 Tbsps olive oil
1 tsp brown sugar
18 ozs Broccoli
salt
3 Tbsps lemon juice
3 Tbsps White vinegar
2 Tbsps Nut oil
freshly ground peppers
How healthy are the main ingredients?
Broccoliolive oilsugaronionsalt

Preparation steps

1.

Soak the beans overnight in plenty of cold water. The next day cook in the soaking water until tender, 30-40 minutes. Drain and rinse.

2.

Meanwhile toast the nuts in a dry frying pan until light brown and fragrant. Let cool and chop coarsely. Peel the onions and cut into strips. Cook slowly in a skillet in hot oil over medium heat until soft, about 10 minutes. At the end sprinkle with sugar and let caramelize slightly, then remove from heat.

3.

Rinse the broccoli, cut into stalks, and place in a steamer. Steam in the closed pot in the hot steam for about 6 minutes until al dente, then rinse and drain.

4.

For the dressing, whisk the lemon juice with the vinegar and nut oil, then season with salt and pepper. Mix the beans and broccoli with the dressing and season. Serve topped with the onions and nuts.