Grilled Stone Fruit and Green Spear Salad

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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
292
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie292 cal.(14 %)
Protein11 g(11 %)
Fat17 g(15 %)
Carbohydrates23 g(15 %)
Sugar added1 g(4 %)
Roughage9.5 g(32 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E13.2 mg(110 %)
Vitamin K233.5 μg(389 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.3 mg(21 %)
Folate562 μg(187 %)
Pantothenic acid3.4 mg(57 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C122 mg(128 %)
Potassium1,327 mg(33 %)
Calcium162 mg(16 %)
Magnesium104 mg(35 %)
Iron4.3 mg(29 %)
Iodine40 μg(20 %)
Zinc2.5 mg(31 %)
Saturated fatty acids4 g
Uric acid148 mg
Cholesterol8 mg
Complete sugar22 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
8 ½ cups green Asparagus (approx. 24 stalks, trimmed)
1 Tbsp butter
4 ripe Peaches (halved, one half of each peach cut into wedges)
5 Tbsps olive oil
2 Tbsps lemon juice
2 Tbsps finely chopped mint
½ tsp sugar
½ bunch Arugula
How healthy are the main ingredients?
olive oilArugulamintsugarPeach
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Preparation steps

1.
Peel the lower third of the asparagus and remove woody ends. Blanch in boiling salted water for 6-7 minutes. Drain well.
2.
Melt the butter in a griddle pan and grill the peach halves and wedges on both sides.
3.
Whisk the oil, lemon juice and mint together with the sugar and add salt and ground black pepper to taste.
4.
Arrange the asparagus on plates in a cross pattern. Place a half peach in the centre of each cross and arrange the wedges around it. Garnish with rocket and serve drizzled with the dressing.
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