Grilled Stone Fruit and Green Spear Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 233.5 μg | (389 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 562 μg | (187 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the lower third of the asparagus and remove woody ends. Blanch in boiling salted water for 6-7 minutes. Drain well.
2.
Melt the butter in a griddle pan and grill the peach halves and wedges on both sides.
3.
Whisk the oil, lemon juice and mint together with the sugar and add salt and ground black pepper to taste.
4.
Arrange the asparagus on plates in a cross pattern. Place a half peach in the centre of each cross and arrange the wedges around it. Garnish with rocket and serve drizzled with the dressing.
