Broad Bean and Salmon Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 200 grams Broad bean (fresh or frozen)
- 1 shallot
- 1 small garlic clove
- 2 Tbsps olive oil
- 50 milliliters Vegetable broth
- 50 milliliters dry white wine
- salt
- white peppers
- sugar (as needed)
- 2 Tbsps lemon juice
- 3 Tbsps White vinegar
- 100 grams Arugula
- 1 Avocado
- 1 tsp medium spicy Mustard
- 2 Tbsps Nut oil (such as hazelnut oil)
- 120 grams Smoked salmon (sliced)
- freshly ground peppers
Preparation steps
Defrost the broad beans and blanch in boiling water, let stand briefly, then drain well in a colander and remove the seeds from the pods. Peel and finely chop the shallot and garlic, then sauté together in hot oil. Add the beans and cook briefly, then add the vegetable stock and the wine, cover and cook for 4-5 minutes (7-8 minutes if using fresh beans). Toss the cooked beans with salt, pepper, sugar, lemon juice and vinegar, cover and leave to marinate at least 1 hour.
Rinse the arugula and spin dry. Halve the avocados, remove the pits and peels, and cut into bite-size pieces. Drain the beans, (reserve the marinade) and season them with mustard and oil. Pour the marinade over the avocado, beans and arugula, mix and serve with smoked salmon slices and freshly ground pepper.
