Turkish-Style Asparagus and Mushroom Salad

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Turkish-Style Asparagus and Mushroom Salad
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
115
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie115 cal.(5 %)
Protein7 g(7 %)
Fat7 g(6 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin K80.3 μg(134 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7 mg(58 %)
Vitamin B₆0.2 mg(14 %)
Folate202 μg(67 %)
Pantothenic acid2.8 mg(47 %)
Biotin16.8 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium702 mg(18 %)
Calcium55 mg(6 %)
Magnesium46 mg(15 %)
Iron2.2 mg(15 %)
Iodine27 μg(14 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.1 g
Uric acid91 mg
Cholesterol0 mg
Complete sugar5 g

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
How healthy are the main ingredients?
olive oillemongarlic clovesalt

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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