Goat Cheese on Wild Herbs Asparagus Salad
Goat cheese on wild herbs asparagus salad - Great mix of sweet and spicy flavors.
Healthy, because
Even smarter
Nutritional values
Wild herbs such as dandelion or nettle are rich in bitter substances that help with cravings and reduce appetite.
For even more polyunsaturated fatty acids: Use linseed oil instead of olive oil for the dressing.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 198.1 μg | (330 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- 18 ozs white Asparagus
- salt
- 4 Tbsps white balsamic vinegar
- 2 tsps honey
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 3 Tbsps Vegetable broth
- peppers
- 2 sprigs thyme
- 8 ozs goat cheese rolls
- 9 ozs Strawberries
- 7 ozs mixed Wild herb
- 15 daisy blossoms (optional garnish)
Preparation steps
Peel asparagus, cut off woody ends and cook in salted water for about 10 minutes. Then drain asparagus and let cool for 5 minutes.
Meanwhile, for the dressing, mix vinegar with honey, lemon juice, 2 tablespoons oil, broth, salt and pepper.
Wash thyme, shake dry and pluck off the leaves. Cut cheese into slices about 3/4-inch thick and place on a baking sheet lined with baking paper. Brush with remaining oil, top with thyme, and bake in preheated oven at 200 °C / 400 °F for about 5-8 minutes until lightly golden brown.
Cut asparagus diagonally into pieces, mix with 1-2 tablespoons asparagus cooking water and the dressing.
Clean strawberries, wash and cut into wedges. Select wild herbs, wash and shake dry. Carefully fold the wild herbs and strawberries into the asparagus, then arrange on plates with goat cheese and garnish with daisies.
