Quick Asparagus and Egg Salad Recipe

click to rate
1 vote | 861 views
Prep time:
Cook time:
Servings: 2
Tags:

Ingredients

Cost per serving $1.63 view details

Directions

  1. Lightly boil the asparagus and carrot. Drain in cold water and set aside.
  2. Mix the lemon juice with the yoghurt.
  3. Dish up the veg and beans, sitting the egg quarters on top. Sprinkle over the seeds and spoon over the lemon yogurt dressing.

Toolbox

Add the recipe to which day?
« Today - Aug 30 »
Today - Aug 30
Aug 31 - Sep 06
September 7 - 13
September 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment