Salad with Asparagus, Eggs and Edible Flowers
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 135.4 μg | (226 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams white Asparagus
- salt
- sugar
- 150 grams Oak leaf lettuce
- 1 handful baby Stinging nettle
- 1 handful Watercress
- 1 handful Dandelion greens
- 1 mild yellow onion
- 4 hard-boiled eggs
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 Tbsp medium hot Mustard
- 2 Tbsps finely chopped parsley
- 5 Tbsps sunflower oil
- For garnish
- Edible flowers (such as daisies, dandelions. elderflower)
Preparation steps
1.
Peel the asparagus and cook the spears in boiling water with 1 teaspoon salt and 1 teaspoon sugar about 20 minutes to a slight bite. Rinse in cold water and cut into 2-3 cm (approximately 1 inch) long pieces.
2.
Rinse the salad and herb leaves, shake dry, pluck and tear smaller.
3.
Peel the onion and cut into thin rings. Serve with the prepared salad on plates. Peel the eggs, cut into quarters and place with the asparagus on the salad.
4.
For the dressing, mix the balsamic vinegar, lemon juice, mustard, parsley and oil. Season with sugar and salt to taste and drizzle over the salad.
5.
Serve garnished with the edible flowers.
