Broad Bean and Arugula Salad

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Broad Bean and Arugula Salad
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
683
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie683 cal.(33 %)
Protein52 g(53 %)
Fat16 g(14 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage19.2 g(64 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin K53.1 μg(89 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.9 mg(82 %)
Niacin19.3 mg(161 %)
Vitamin B₆1.3 mg(93 %)
Folate286 μg(95 %)
Pantothenic acid2.2 mg(37 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C223 mg(235 %)
Potassium2,379 mg(59 %)
Calcium484 mg(48 %)
Magnesium257 mg(86 %)
Iron12.9 mg(86 %)
Iodine39 μg(20 %)
Zinc6.1 mg(76 %)
Saturated fatty acids6.7 g
Uric acid273 mg
Cholesterol21 mg
Complete sugar31 g

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
How healthy are the main ingredients?
pecorino romanoArugulaolive oilLimesalt

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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