Asian Avocado Salad
Their valuable vegetable oils make avocados a heart-healthy fruit, even though they're high in calories and fat. The oils help to lower cholesterol levels and strengthen the heart, and vitamin E and many B vitamins also contribute to heart health.
If you don't want to use caviar, then simply use small shrimps or North Sea crabs instead. They have a similar fat and protein content.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 33 mg |
Ingredients
- Ingredients
- 1 pc very fresh ginger (about 1.5 inches)
- ½ lemon
- 1 tsp Agave syrup (or honey)
- 2 Tbsps Orange juice
- 1 tsp Rice vinegar (or white wine vinegar)
- 2 Tbsps Canola oil
- salt
- peppers
- 2 Tbsps Salmon caviar
- 1 ripe Avocado (about 7 ounces)
- 1 bed purple Shiso sprout (or baby greens)
Preparation steps
Peel the ginger and finely grate. Place ginger in a clean kitchen towel, firmly squeeze and collect the juice in a small bowl. Or squeeze in a garlic press and reserve juice.
Squeeze juice from lemon. Whisk together lemon juice, agave syrup, orange juice, vinegar and oil in a bowl to make vinaigrette. Season with salt and pepper. Carefully stir in caviar.
Halve avocado, peel, pit and cut lengthwise into thin slices. Place avocado on a plate and season with salt and pepper.
Immediately drizzle avocado with the vinaigrette to keep from browning. Sprinkle with shiso sprouts and serve.