Green Asparagus and Strawberry Rhubarb Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Rhubarb is rarely found in salads - if you find the vegetables here too sour, you can simply replace them with more strawberries and green asparagus for this recipe.
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 142.2 μg | (237 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 18 ozs green Asparagus
- 12 ozs Rhubarb
- salt
- 3 tsps sugar
- 2 Tbsps lemon juice
- 2 handfuls Baby spinach
- 2 sprigs mint
- 14 ozs Strawberries
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
- 1 Piment d'Espelette (or Paprika, for garnish)
Preparation steps
Peel the bottom third of the asparagus, cut off any woody ends and cut the spears in diagonal 1" long pieces, put aside the asparagus tips.
Rinse rhubarb, trim, and also cut into approximately equal-sized diagonal pieces. Boil 2 tsp sugar and 1 tablespoon lemon juice in a pot of salted water. Put in the asparagus pieces and simmer for about 5 minutes. Add the tips and simmer 2 more minutes.
Finally, add the rhubarb, cook about 1/2 minute, then strain altogether, rinse and drain well.
Rinse the spinach and mint, shake dry or spin, trim the spinach and pluck off the mint leaves.
Trim, rinse, and halve the strawberries. Puree approximately 3/4 cup strawberries and press through a fine sieve. Stir in the vinegar, lemon juice, and remaining sugar and oil and season with salt.
Arrange the remaining strawberries with the spinach, mint, asparagus and rhubarb on plates. Pour the dressing over salad and serve seasoned with Espelette pepper.
