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Salmon and Egg Salad Plate

Name: Salmon and Egg Salad Plate
Total time: 50 min
Yield: 4
Ingredients: 4.5 cups white Asparagus (trimmed and chopped); salt; 1.5 cups Snap pea; 0.5 bunch scallions; 11 ounces Salmon fillet; 1 unwaxed lemon; 3 cups mixed Salad Greens (lettuce, lollo rosso, radicchio... ); 2 hard-boiled eggs; freshly ground peppers; 3 tablespoons olive oil

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303

calories

Calories

My cookbook

easy

Difficulty

50 min.

Preparation

Nutritions

1 serving contains

Fat	18.98 g
Saturated Fat Acids	2.9 g
Protein	25.23 g
Roughage	3.03 g
Sugar added	0 g
Calorie	303

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Our nutritional traffic light explained

Carbohydrates/g	7.36
Cholesterol/mg	142.85
Vitamin A/mg	404.19
Vitamin D/μg	1
Vitamin E/mg	3.15
Vitamin B₁/mg	0.31
Vitamin B₂/mg	0.58
Niacin/mg	12.42
Vitamin B₆/mg	0.81
Folate/μg	158.82
Pantothenic acid/mg	1.76
Biotin/μg	4.36
Vitamin B₁₂/μg	3
Vitamin C/mg	32.04
Potassium/mg	638.32
Calcium/mg	61.37
Magnesium/mg	61.12
Iron/mg	2.19
Iodine/μg	30.19
Zinc/mg	0.94

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

unwaxed lemon

3 cups

mixed Salad Greens (lettuce, lollo rosso, radicchio... )

hard-boiled eggs

freshly ground peppers

3 tablespoons

olive oil

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Preparation

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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