Asparagus Salad with Snow Peas and Eggs
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 2 Tbsps white balsamic vinegar
- Fleur de sel
- Dijon mustard
- 1 Vanilla bean
- 4 Tbsps Walnut oil
- In addition
- Nasturtium (or watercress flowers, for garnishing)
Preparation steps
1.
For the salad: Peel asparagus and cut off woody ends. Cut stalks into about 3 mm (approximately 1/6 inch) slices and halve tips lengthwise.
2.
For the dressing: Whisk balsamic vinegar with fleur de sel and Dijon mustard. Slit vanila pod and add seeds to the dressing. Whisk in walnut oil.
3.
Cook eggs in boiling water for about 10 minutes or until they are hard boiled. Drain and rinse in cold water, peel. Rinse and trim snow peas. Blanch in boiling salted water for about 4-5 minutes. Drain and rinse in ice water, drain well. Halve diagonally and combine with asparagus.
4.
Peel and quarter eggs, season lightly with salt and combine with vegetables. Toss salad with the dressing and serve garnished with flowers.
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