Broad Bean Salad with Walnuts
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
518
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 scallions
- 800 grams fresh Broad bean (peeled and diced)
- salt
- 2 Tbsps lemon juice
- 100 grams Walnut
- 4 Tbsps olive oil
- 2 Tbsps Lemon peel
- 75 grams Parmesan (piece)
- freshly ground peppers
- Chives (for garnish)
Preparation steps
1.
Rinse and trim the scallions. Finely chop the white parts, and thinly slice the green parts. Rinse the beans, cook in boiling salted water for 5-6 minutes, and drain well. Add the scallions to the pot shortly before the end of cooking. Drain well, and then mix both with the lemon juice in a bowl.
2.
Coarsely chop the walnuts, and toast in a dry pan. Remove and set aside. Mix the oil and walnuts into the bean mixture, and combine thoroughly. Grate the parmesan over the mixture, and gently fold in.
3.
Season to taste with salt and pepper, and transfer to serving bowls. Garnish with the chives and serve.
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