Healthy Mediterranean Food
Green Asparagus and Peach Salad with Mint Vinaigrette
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 132.9 μg | (222 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the asparagus, peel the bottom third, cut off the woody ends and blanch in boiling salted water for 10 minutes. Remove and drain. Rinse the arugula, pick through, trim and spin dry. Rinse the peaches, wipe dry, halve and cut half of the halves into slices. Cook the slices and the peach halves in a hot grill pan with melted butter on both sides.
2.
For the vinaigrette, mix the oil and lemon juice and season with salt, pepper, sugar and mint leaves to taste. Cut the asparagus crosswise, arrange on plates, top each with half a peach in the center and spread the peach slices around. Garnish with arugula and serve drizzled with the vinaigrette.
