Salmon and Egg Salad Plate
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 kcal | (14 %) | ||
| Protein | 25.23 g | (26 %) | ||
| Fat | 18.98 g | (16 %) | ||
| Carbohydrates | 7.36 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.03 g | (10 %) |
more nutritional values
| Vitamin A | 404.19 mg | (50,524 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.15 mg | (26 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 12.42 mg | (104 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 158.82 μg | (53 %) | ||
| Pantothenic acid | 1.76 mg | (29 %) | ||
| Biotin | 4.36 μg | (10 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 32.04 mg | (34 %) | ||
| Potassium | 638.32 mg | (16 %) | ||
| Calcium | 61.37 mg | (6 %) | ||
| Magnesium | 61.12 mg | (20 %) | ||
| Iron | 2.19 mg | (15 %) | ||
| Iodine | 30.19 μg | (15 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Cholesterol | 142.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.
2.
Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.
3.
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.
4.
Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.
5.
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.
6.
Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.
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