Asparagus and Serrano Ham Salad with Toasted Almonds

Dairy Free
Health score
52%
Asparagus and Serrano Ham Salad with Toasted Almonds
45 min.
6
200kcal

Suggestions


Looking for a fresh and flavorful salad that perfectly balances savory and crunchy textures? Try this Asparagus and Serrano Ham Salad with Toasted Almonds! This dish combines the crisp tenderness of asparagus with the rich, salty flavor of Serrano ham, all elevated by the nuttiness of toasted almonds and breadcrumbs. A touch of cumin adds a warm, aromatic layer to the mix, while the zesty Sherry vinegar dressing ties everything together in a harmonious, tangy finish.

Not only is this salad a delicious addition to any meal, but it’s also a great option for those looking for a dairy-free recipe that doesn't compromise on taste. Whether served as a light main course for lunch or a satisfying dinner option, this salad is sure to impress your guests or provide a delightful meal for yourself. With just 200 calories per serving, it's a healthy and wholesome choice that doesn't skimp on flavor or texture. Plus, it's ready in just 45 minutes, making it the perfect dish for a busy day when you want something quick, yet impressive.

So, if you're ready to explore bold, vibrant flavors with a beautiful combination of ingredients, give this Asparagus and Serrano Ham Salad a try – you won’t be disappointed!

Ingredients

  • lb asparagus trimmed peeled thin
  • tablespoons blanched almonds and finely chopped
  • tablespoons breadcrumbs dry
  • medium head endive cut into 1/4-inch-thick strips (6 cups)
  • 0.1 teaspoon ground cumin 
  • 0.5 cup olive oil extra virgin extra-virgin
  • 0.5 lb serrano ham sliced
  • tablespoons sherry vinegar 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes.
  2. Drain spears, then refresh in ice water.
  3. Drain asparagus again and pat dry.
  4. Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool.
  5. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
  6. Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus.
  7. Drizzle asparagus with remaining dressing.
  8. Sprinkle salad with almond-and-crumb mixture.

Nutrition Facts

Calories200kcal
Protein33.18%
Fat45.03%
Carbs21.79%

Properties

Glycemic Index
13.67
Glycemic Load
0.95
Inflammation Score
-9
Nutrition Score
21.263478276522%

Flavonoids

Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
8.62mg
Kaempferol
9.68mg
Quercetin
21.14mg

Nutrients percent of daily need

Calories:199.95kcal
10%
Fat:10.79g
16.6%
Saturated Fat:1.51g
9.45%
Carbohydrates:11.75g
3.92%
Net Carbohydrates:5.6g
2.04%
Sugar:3.47g
3.85%
Cholesterol:20.26mg
6.75%
Sodium:788mg
34.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.89g
35.77%
Vitamin K:238.54µg
227.18%
Vitamin A:2769.18IU
55.38%
Folate:191.14µg
47.79%
Manganese:0.68mg
34.06%
Iron:4.72mg
26.21%
Vitamin E:3.75mg
24.99%
Fiber:6.15g
24.6%
Vitamin B1:0.32mg
21.22%
Copper:0.42mg
21.05%
Vitamin B2:0.32mg
18.74%
Potassium:584.11mg
16.69%
Vitamin C:13.38mg
16.22%
Phosphorus:129.98mg
13%
Magnesium:47.7mg
11.93%
Vitamin B5:1.12mg
11.23%
Vitamin B3:2.18mg
10.88%
Zinc:1.61mg
10.73%
Calcium:94.06mg
9.41%
Vitamin B6:0.16mg
8.13%
Selenium:4.63µg
6.61%
Source:Epicurious