Fresh Summer Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 113.9 μg | (190 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups white Asparagus (trimmed)
- boiling water
- 1 tsp sugar
- 1 Tbsp butter
- ½ lemon (juice)
- 2 ⅔ cups chopped Strawberries
- 3 Tbsps white balsamic vinegar
- 2 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- 1 ½ Tbsps honey
- salt
- freshly ground peppers
Preparation steps
1.
Peel the asparagus stalks and cut off the ends.
2.
Cook the asparagus in a pan of boiling water with the sugar, butter and lemon juice for 8-20 minutes, depending on the thickness of the spears. Drain and rinse the asparagus in cold water, then drain again.
3.
Roughly chop the asparagus and mix with the strawberries.
4.
Whisk together the vinegar, oil, lemon juice, honey and salt and pepper to taste.
5.
Toss the asparagus and strawberries in the dressing and divide between serving plates.
6.
Garnish with basil and rocket.
