Bean Salad with Hazelnuts and Basil
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.8 mg | (132 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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