Turkish-Style Asparagus and Mushroom Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
115
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 80.3 μg | (134 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram thin green Asparagus
- 500 grams button Mushroom
- 2 organic lemons (juice and zest)
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Rinse asparagus, snap off woody ends and blanch about 3 minutes in plenty of salted boiling water. Drain and plunge into ice water. Let drain.
2.
Wipe mushrooms clean with a paper towel. Peel and finely chop garlic. Heat oil in a pan. Add mushrooms and garlic and sauté 2-3 minutes. Deglaze with lemon juice and mix in asparagus. Season with salt and pepper to taste, divide among bowls and serve sprinkled with lemon zest.
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