Filter
Reset
Sort ByRelevance
JUANJEN
Asparagus salad with salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus with a peeler all around from the cup down. Cut off the woody ends. Also cut the cups at 4 cm. Slice the stalks into thin slices.
-
Flood the slices of asparagus in a colander with boiling water and let them drain and cool.
-
Boil the asparagus cups in a small pan with boiling water with salt in 4-6 minutes until al dente. Drain the cups in a sieve and cool.
-
In a bowl, beat the orange juice with walnut oil, mustard and some salt and freshly ground pepper to make a dressing. Spoon the asparagus slices, lamb's lettuce, rocket and basil leaves.
-
Serve the asparagus salad with the salmon slices and the asparagus cups on top.
Blogs that might be interesting
-
45 minLunchskinny bovine, oil, Bumbu spice for rendang, coconut milk, vinegar, sugar, turmeric, cucumber, butter, flour, egg, bread-crumbs, frying oil,rendang croquettes with sweet and sour cucumber -
15 minLunchmultigrain bread, unsalted butter, fresh goat cheese natural 45, fresh chives, grilled red peppers in a pot, smoked meat,multigrain stew with smoked meat -
45 minLunchboiled beets, White wine vinegar, medium dry sherry, walnut oil, dried thyme, Red onion, pecans, freshly ground lemon pepper, Romaine lettuce, avocado,salad of marinated beet and avocado -
5 minLunchcream cheese chive light, multigrain wrap, radish, cucumber, lettuce, slices of ham, fresh basil leaves,multigrain wrap with cream cheese, ham, vegetables and basil
Nutrition
210Calories
Fat23% DV15g
Protein24% DV12g
Carbs2% DV5g
Loved it