Watercress Salad with Broad Beans, Tomatoes and Parmesan
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams fresh Broad bean (shelled)
- salt
- 2 bunches Cress
- 300 grams Cherry tomatoes
- 100 grams oil-packed, sun-dried Tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- 60 grams freshly grated Parmesan
Preparation steps
1.
Rinse the beans and blanch in boiling salted water for 6-8 minutes, drain, rinse with cold water and drain well.
2.
Trim the watercress. Rinse the cherry tomatoes and cut into small pieces. Drain the sun-dried tomatoes well and cut into strips. Peel the garlic and squeeze through a press. Mix with the beans, tomatoes, the sun-dried tomato strips, watercress, oil and vinegar and season with salt and pepper. Arrange on plates and serve sprinkled with freshly grated Parmesan. Serve with a fresh baguette.
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