Green Pea and Bean Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 84.9 μg | (142 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 300 grams green Asparagus
- 250 grams green Beans
- 250 grams Snow peas
- salt
- 250 grams Peas
- 200 grams Fava bean
- 1 red Endive
- 1 organic lemon
- 1 Tbsp light balsamic vinegar
- 2 Tbsps Canola oil
- 2 Tbsps olive oil
- freshly ground peppers
- sugar
- 1 handful baby pea shoots
- 1 handful mint
Preparation steps
Rinse asparagus, peel lower third, remove woody ends and cut in half crosswise.
Rinse and peel green beans and snow peas. Blanch green beans and asparagus in a pot of boiling salted water for about 8 minutes until al dente. Blanch snow peas in a pot of boiling salted water for approximately 6 minutes. Add broad beans to the pot in the last 2-3 minutes of cooking. Finally, drain everything, rinse with cold water and drain again.
Rinse endive, trim and shake stalk dry.
Rinse lemon in hot water, wipe dry, finely grate peel. Squeeze juice from lemon. Mix 2 tablespoons lemon juice in a bowl with vinegar, oil, lemon zest, salt, pepper and a pinch of sugar. If desired, add 1-2 tablespoons water to reach desired consistency. Rinse pea shoots and mint and let drain on paper towels. Mix all prepared vegetables in a bowl, cover with vinaigrette, mix, arrange on plates and serve garnished with pea shoots and mint.
