Mixed Leaf Salad with Egg and Asparagus

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Average: 5 (1 vote)
(1 vote)
Mixed Leaf Salad with Egg and Asparagus

Mixed Leaf Salad with Egg and Asparagus - Delicious fresh combination with two types of asparagus.

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie186 kcal(9 %)
Protein8 g(8 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.8 μg(4 %)
Vitamin E7 mg(58 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate233 μg(78 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C97 mg(102 %)
Potassium633 mg(16 %)
Calcium96 mg(10 %)
Magnesium43 mg(14 %)
Iron2.2 mg(15 %)
Iodine15 μg(8 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2 g
Uric acid53 mg
Cholesterol109 mg

Ingredients

for
4
Ingredients
400 grams green Asparagus
400 grams white Asparagus
salt
sugar
2 eggs
150 grams mixed Lettuce (such as sorrel, Bibb lettuce, red leaf lettuce)
4 scallions
lemons
1 Red Bell pepper
4 tablespoons Canola oil
peppers
How healthy are the main ingredients?
saltsugaregglemon

Preparation steps

1.

Peel the lower third of the green asparagus. Completely peel the white asparagus; trim the woody ends from both. Cook in boiling salted water with 1 pinch of sugar 10-15 minutes depending on thickness. Remove from the pot, rinse with cold water, drain and cut into 4 cm (approximately 1 1/2 inch) long pieces.

2.

While the asparagus cooks, hard-boil eggs in boiling water in 9-10 minutes. Rinse with cold water and allow to cool completely.

3.

Meanwhile, rinse the lettuce, spin-dry and tear into bite-sized pieces. Rinse, trim and cut the scallions into rings. Squeeze half of a lemon. Rinse the peppers, cut in half, remove the seeds and white membranes and cut the flesh into small pieces.

4.

Peel the eggs and chop.

5.

For the vinaigrette, stir together 2 tablespoons of lemon juice with oil and season with salt and pepper. Season with 1 pinch of sugar to taste.

6.

Mix the peppers, asparagus, scallions and lettuce. Arrange in a bowl, drizzle with the vinaigrette and sprinkle with chopped eggs.