Broad Bean and Arugula Salad
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
683
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 223 mg | (235 %) | ||
| Potassium | 2,379 mg | (59 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 257 mg | (86 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ kilograms young Broad bean
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- juice Limes
- salt
- peppers (freshly ground)
- 100 grams older pecorino romano
- 1 bunch Arugula
Preparation steps
1.
Skin the broad beans and remove the peel.
2.
Cook the broad beans in boiling salted water for about 4 minutes. Drain and peel.
3.
Mix the beans. Whisk the oil, vinegar, and lime juice until smooth. Season with salt and pepper.
4.
Rinse the arugula and remove the tough stems. Transfer to plates and spread the beans over the salad. Shave the cheese with a vegetables peeler. Serve immediately.
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