Green Bean and Pea Salad
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 86 μg | (143 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Peas
- 100 grams green Beans
- 100 grams Goat cheese
- 1 handful baby Arugula
- 1 handful Purslane
- Chervil
- 3 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- Sea salt
- freshly ground peppers
Preparation steps
1.
Blanch the peas and beans in boiling salted water for 4-5 minutes. Remove, shock under cold water and drain.
2.
Rinse and separate the arugula, chervil and purslane. Mix all of the prepared ingredients together in a bowl with the oil, lemon juice and white wine vinegar. Season with salt and pepper and sprinkle with the crumbled goat cheese. Serve immediately.
