Arugula-sweet Potato Salad with Avocados and Pistachios
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 192 μg | (320 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Sweet potato
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 250 grams Arugula
- 2 ripe Avocados
- 3 Tbsps lemon juice
- 6 Tbsps olive oil
- ½ tsp medium hot Mustard
- 1 tsp liquid honey
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 4 Tbsps Pistachio
Preparation steps
1.
Preheat the oven broiler.
2.
Scrub the sweet potatoes thoroughly and cut into wedges. Brush with olive oil and season with salt and pepper. Broil under preheated oven broiler for 15-25 minutes, watching carefully.
3.
Rinse the arugula and drain. Halve the avocados, remove the pits, cut the flesh into cubes and sprinkle with 1 tablespoon lemon juice. Combine rest of the lemon juice with the olive oil, mustard, honey and vinegar and season with salt and pepper.
4.
Spread cooled sweet potatoes on 4 plates. Arrange the arugula with the avocados on top and sprinkle with the pistachios. Drizzle with dressing and serve.
