Salad with Asparagus and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 184 μg | (307 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 400 μg | (133 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,627 mg | (41 %) | ||
| Calcium | 669 mg | (67 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 kilogram Asparagus
- Sea salt
- 1 small Oak leaf lettuce
- 1 small Frisée
- 2 Avocados
- 3 Tbsps lemon juice
- 300 grams Grape (seedless)
- 300 grams Goat cheese
- 1 bunch Chervil
- For the dressing
- 150 milliliters Grape juice
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 generous pinch cayenne pepper
- 2 Tbsps sunflower oil
- also
- 1 Tbsp sweet ground paprika
Preparation steps
Rinse the asparagus thoroughly, peel, and trim off the woody ends. Cut into 2-3 cm (approximately 3/4 -1 inch) pieces. Cook for 14-18 minutes in boiling salted water for 14-18 minutes. Remove from the water, drain well, and let cool.
Rinse, trim, and dry both lettuces. tear the leaves into bite-sized pieces, and mix with the asparagus. Divide the lettuce mixture onto 4 plates.
Peel and halve the avocados. Remove the seeds and cut into slices. Drizzle immediately with lemon juice.
Rinse and hlave the grapes. Cut the goat cheese into cubes. Sprinkle both over the salads. Rinse and dry the chervil. Remove the leaves and finely chop. Sprinkle some of the chervil over salads. Mix everything for the dressing, then mix in the remaining chervil. Season to taste with salt and pepper. Drizzle the dressing over the salads. Sprinkle with the paprika and serve.
