Green Bean and Asparagus Salad with Almonds
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 187.9 μg | (313 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 500 grams green Beans
- salt
- 2 handfuls cilantro
- 1 handful Arugula
- 2 sprigs Tarragon
- 50 grams almonds
- 1 tsp grainy Mustard
- 4 Tbsps Tarragon vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 2 Tbsps Pumpkin seed oil
- 3 Tbsps Canola oil
- freshly ground peppers
Preparation steps
1.
Peel the bottom third of the asparagus and cut in half or into thirds. Rinse the green beans, trim and leave whole or halve. Blanch both in salt water for 5-6 minutes until al dente. Plunge into cold water and drain well. Rinse the cilantro, arugula and tarragon, pat dry and pluck off the leaves.
2.
Toast the almonds in a dry frying pan until fragrant. Remove from pan, cool and chop coarsely.
3.
Mix the mustard, vinegar, lemon juice, 1-2 tablespoons of water, honey and both oils and season with salt and pepper. Toss the herbs, arugula, green beans and asparagus loosely in the dressing and distribute onto plates. Sprinkle with almonds and serve immediately.
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