Green Asparagus Salad with Smoked Salmon
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 174.3 μg | (291 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 433 μg | (144 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms green Asparagus
- salt
- 3 Tbsps White vinegar
- 4 Tbsps grapeseed oil
- 1 tsp Mustard
- 1 pinch sugar
- freshly ground peppers
- 2 shallots
- ½ bunch Chervil
- 250 grams Smoked salmon (sliced)
Preparation steps
1.
Rinse the asparagus, peel the bottom third and cut off the ends. Cut the asparagus into 2 cm pieces (approximately 3/4 inch). Cook for 8 minutes in salted water, rinse cold and drain.
2.
For the dressing, mix the vinegar, oil, mustard and sugar and season with salt and pepper. Mix with the asparagus in a bowl.
3.
Peel and finely chop the shallots. Rinse the chervil, pluck off the leaves and pat dry with kitchen paper. Cut the salmon into strips and mix into the asparagus along with the shallots and chervil.
Transfer to plates and serve.
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