Salad with Asparagus, Salmon and Toast
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 105.3 μg | (176 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls mixed Lettuce (such as lettuce, frisee, oakleaf)
- 150 milliliters Buttermilk
- 2 Tbsps Herb vinegar
- salt
- freshly ground peppers
- 1 tsp honey
- 750 grams green Asparagus
- 600 grams Salmon
- 1 Lime (juiced)
- 2 Tbsps Canola oil
- 4 slices Toast
- 1 pinch Red pepper flakes
- Cress (for garnish)
Preparation steps
1.
Rinse and trim the lettuce, shake dry and tear into small pieces. Whisk together the buttermilk with the vinegar and honey and season with salt and pepper.
2.
Rinse the asparagus, cut off woody ends and cook in boiling salted water for about 8 minutes until al dente. Drain well.
3.
Rinse the salmon, pat dry, cut into pieces and season with salt, pepper and lime juice. Saute the salmon pieces in hot oil in a frying pan for 1-2 minutes, then remove from heat and leave until done.
4.
Toast the slices of bread in the toaster, then halve diagonally and place on plates. Arrange the lettuce, asparagus and salmon on top. Drizzle the dressing over the salad, garnish with red pepper flakes and watercress and serve.
