Quick Asparagus and Egg Salad Recipe
Ingredients
- 4 asparagus spears
- 2 hard boiled eggs, quartered
- 1 large carrot
- 300g kidney beans
- 1 tbsp sesame seeds
- Juice of half a lemon
- 100ml natural yogurt
Directions
- Lightly boil the asparagus and carrot. Drain in cold water and set aside.
- Mix the lemon juice with the yoghurt.
- Dish up the veg and beans, sitting the egg quarters on top. Sprinkle over the seeds and spoon over the lemon yogurt dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 2 servings | |
| Calories 199 | |
| Calories from Fat 44 | 22% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 492mg | 21% |
| Potassium 587mg | 17% |
| Total Carbs 28.36g | 8% |
| Dietary Fiber 9.7g | 32% |
| Sugars 7.04g | 5% |
| Protein 11.12g | 18% |
