Champignon and
asparagus salad
Cooking time:
10 minutes
Active time:
10 minutes
Complexity:
Easy
Have you tried raw champignons? Fresh young mushrooms have white, bouncy flesh and a delicate taste reminiscent of a brie or camembert crust.
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4
Recipe "Salad with mushrooms and asparagus "
Ingredients for 1-2 portions
Pakchoi salad
50 g
fresh microgreens salad
25 g
fresh champignons
3-4 pcs.
asparagus mini
100 g
kishmish grapes
60 g
walnuts
3-5 pcs.
fried almonds
3-5 pcs.
olive oil
1 tbsp. spoon
juice of 1 small orange
salt
to taste
Step 1/5
Wash the champignons and cut into thin slices.
Step 2/5
Squeeze juice from orange, mix with olive oil and salt, beat with a fork. In the resulting dressing, marinate the mushrooms.
Step 3/5
Blanch asparagus in boiling water for 1 minute, transfer to a bowl with cold water. Cut the asparagus in half across.
Step 4/5
Cut the grapes into halves, chop the nuts coarsely.
Step 5/5
Wash the salad, put the mixture of Pacchoy and microgreens on plates, arrange asparagus, mushrooms and grapes on top. Dress the salad with the rest of the dressing, sprinkle with the nuts and serve.
Ingredients for 1-2 portions
Pakchoi salad
50 g
fresh microgreens salad
25 g
fresh champignons
3-4 pcs.
asparagus mini
100 g
kishmish grapes
60 g
walnuts
3-5 pcs.
fried almonds
3-5 pcs.
olive oil
1 tbsp. spoon
juice of 1 small orange
salt
to taste
Nutritional value per 100 g
Calories
93 kcal
Proteins
3 g
Fats
7 g
Carbohydrates
6 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
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