Bean Salad with Hazelnuts and Basil

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Bean Salad with Hazelnuts and Basil
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
377
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie377 cal.(18 %)
Protein9 g(9 %)
Fat31 g(27 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E15.8 mg(132 %)
Vitamin K75.8 μg(126 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.7 mg(50 %)
Folate140 μg(47 %)
Pantothenic acid1.1 mg(18 %)
Biotin30.1 μg(67 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48 mg(51 %)
Potassium719 mg(18 %)
Calcium184 mg(18 %)
Magnesium92 mg(31 %)
Iron2.8 mg(19 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.1 g
Uric acid80 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
800 grams green Beans
salt
100 grams Hazelnuts
3 garlic cloves
1 onion
6 Tbsps vegetable oil
freshly ground peppers
1 lemon (juice)
1 handful Basil
How healthy are the main ingredients?
Basilsaltgarlic cloveonionlemon

Preparation steps

1.

Rinse and trim the beans. Blanch in a pot of boiling salted water until tender, about 6-8 minutes. Drain and rinse with cold water to cool.

2.

Toast the hazelnuts in a skillet until golden and fragrant. Allow to cool and coarsely chop.

3.

Peel and finely chop the garlic and onion. Heat 2 tablespoons of the oil in a skillet. Add the garlic and onion, and cook until translucent. Season with salt and pepper to taste. Stir in the lemon juice and remaining oil.

In a bowl, toss the beans with the lukewarm vinaigrette. Stir in the hazelnuts and basil, and allow to marinate before serving.