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White Asparagus Salad with Oranges
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
140
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vinaigrette
- 80 grams fresh Orange juice
- 1 Tbsp fresh Lime juice
- 1 finely chopped shallot
- 1 finely chopped garlic clove
- ½ organic Orange (zested)
- 1 chili pepper (trimmed, cut into thin rings)
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- To serve
- 1 Orange
- 1 Tbsp Lemon balm (julienned)
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Preparation steps
1.
For the asparagus: Peel the asparagus, snap off the woody ends and cook in boiling salted water with the lemon slice for about 15 minutes. Drain and let cool.
2.
For the vinaigrette: Whisk the orange juice, lime juice, shallot, garlic, orange zest and chile together and let stand for about 10 minutes. Stir in the oil and vinegar.
3.
For the garnish: Carefully peel the orange with a sharp knife and remove all of the pith. Cut the flesh into segments.
4.
Arrange the asparagus and orange segments on a serving plate, drizzle with the vinaigrette and garnish with the lemon balm.
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