Peach-Arugula Salad
Peach-Arugula Salad - Salad times: Summery light, fresh and fruity
Healthy, because
Even smarter
Nutritional values
This recipe is an excellent source of protein, B vitamins, and vitamin A. Add a whole-wheat baguette on the side for an extra portion of fiber, which will keep you full for longer and improve digestion.
Fresh peach season is short, but this salad also tastes great with orange slices!
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 99.9 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ½ bunches Arugula (about 4 ounces)
- 4 sprigs Basil
- 3 Peaches
- 3 scallions
- 3 Tbsps Shelled pistachio (about 1.5 ounces)
- 3 Chicken breasts (without skin, each about 5 ounces)
- salt
- peppers
- 5 Tbsps Canola oil
- 3 Tbsps Red wine vinegar
- 1 pinch sugar
Kitchen utensils
Preparation steps
Rinse arugula and spin dry. Rinse basil, shake dry and pluck leaves.
Rinse peaches, wipe dry, cut in half, remove pits and cut the flesh into approximately 3/4-inch wide wedges.
Rinse scallions, pat dry and cut diagonally into thin rings.
Coarsely chop pistachios and toast in a small, dry non-stick pan until light brown. Remove from heat, transfer pistachios to a small plate and let cool.
Rinse the chicken breasts and pat dry with paper towels. Cut into strips. Season with salt and pepper.
Heat 2 tablespoons oil in a large non-stick pan over high heat. Cook the chicken strips until browned on both sides, about 5 minutes. Remove chicken from pan.
Whisk together the vinegar and sugar, 3 tablespoons water, and remaining oil in a large bowl, then season with salt and pepper.
Add the arugula, peaches, basil and scallions to the vinaigrette and toss to combine. Top with the chicken strips and sprinkle with the toasted pistachios.
