Sliced Pear and Asparagus Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 70.5 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 561 mg | (14 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 21 ozs green Asparagus
- 4 Tbsps olive oil
- 8 Tbsps vegetable stock
- 4 Pear (quartered and cored)
- 2 Tbsps lemon juice
- salt
- 1 ⅓ cups Feta
- Garnish
- mixed Fresh herbs of your choice (e. g. chives, chervil)
- 2 Tbsps Sesame seeds
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Slotted spoon, 1 Pot
Preparation steps
1.
Peel the lower half of each asparagus spear and halve lengthwise. Heat the oil and briefly sweat the asparagus. Add the stock and the pear quarters, cover and cook for about 5 minutes, until al dente.
2.
Arrange on plates, season with salt and crumble the feta cheese over the salad. Sprinkle with lemon juice.
3.
Serve garnished with herbs and sprinkled with sesame seeds.
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