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Salmon and Egg Salad Plate

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Salmon and Egg Salad Plate
303
calories
Calories
0
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easy
Difficulty
50 min.
Preparation
Nutritions
Fat18.98 g
Saturated Fat Acids2.9 g
Protein25.23 g
Roughage3.03 g
Sugar added0 g
Calorie303
1 serving contains
Calories303
Protein/g25.23
Fat/g18.98
Saturated fatty acids/g2.9
Carbohydrates/g7.36
Added sugar/g0
Roughage/g3.03
Cholesterol/mg142.85
Vitamin A/mg404.19
Vitamin D/μg1
Vitamin E/mg3.15
Vitamin B₁/mg0.31
Vitamin B₂/mg0.58
Niacin/mg12.42
Vitamin B₆/mg0.81
Folate/μg158.82
Pantothenic acid/mg1.76
Biotin/μg4.36
Vitamin B₁₂/μg3
Vitamin C/mg32.04
Potassium/mg638.32
Calcium/mg61.37
Magnesium/mg61.12
Iron/mg2.19
Iodine/μg30.19
Zinc/mg0.94

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 ½ cups
white Asparagus (trimmed and chopped)
1 ½ cups
½ bunch
11 ounces
1
unwaxed lemon
3 cups
mixed Salad Greens (lettuce, lollo rosso, radicchio... )
2
hard-boiled eggs
freshly ground peppers
3 tablespoons
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Preparation steps

Step 1/6
Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.
Step 2/6
Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.
Step 3/6
Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.
Step 4/6
Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.
Step 5/6
Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.
Step 6/6
Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.

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