Salad with Vegetables, Hard-boiled Eggs and Pesto Rosso
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 83.1 μg | (139 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the salad
- 100 grams lamb's lettuce
- 50 grams red lamb's lettuce
- 1 bunch Sorrel
- 1 Avocado
- 1 Tbsp lemon juice
- 3 Tomatoes
- Romaine lettuce
- 500 grams Asparagus (green)
- 4 hardboiled eggs
- ½ Cucumber
- 2 Tbsps toasted Shelled pistachio
- For the vinaigrette
- 2 Tbsps sun-dried tomato pesto
- 4 Tbsps balsamic vinegar
- 3 Tbsps water
- 2 Tbsps olive oil (more if needed)
- salt
- peppers
Preparation steps
For the salad, rinse greens, trim, shake dry and mix together in a bowl. Rinse the asparagus, remove the stem ends and cook in salted water until al dente. Cut avocado cut in half, remove the core, cut into strips and mix with lemon juice so it does not turn brown. Rinse the tomatoes, cut in half, remove the stems and cut into wedges. Peel the cucumber, scrape out seeds and cut lengthwise into thin strips. Season with salt. Peel the eggs and cut in half.
Mix tomatoes with the salad greens and spread loosely on 4 plates. Top with avocado strips and arrange the egg halves decoratively over the avocado. Loosely distribute the cucumber over the salad.
For the vinaigrette, put all the ingredients in a bowl and beat vigorously with a whisk. Season with salt and pepper. Pour vinaigrette over the eggs and salad, sprinkle with the pistachios and serve with fresh white bread, if desired.
