Avocado and Asparagus Salad with Croutons, Tomatoes and Thyme

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Avocado and Asparagus Salad with Croutons, Tomatoes and Thyme
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Health Score:
Health Score
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein9.28 g(9 %)
Fat27.42 g(24 %)
Carbohydrates23.36 g(16 %)
Sugar added0 g(0 %)
Roughage8.05 g(27 %)
Vitamin A307.78 mg(38,473 %)
Vitamin D0 μg(0 %)
Vitamin E4.83 mg(40 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.44 mg(40 %)
Niacin6.06 mg(51 %)
Vitamin B₆0.37 mg(26 %)
Folate418.48 μg(139 %)
Pantothenic acid1.2 mg(20 %)
Biotin5.53 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.33 mg(35 %)
Potassium935.24 mg(23 %)
Calcium86.48 mg(9 %)
Magnesium64.96 mg(22 %)
Iron3.08 mg(21 %)
Iodine0.68 μg(0 %)
Zinc2.11 mg(26 %)
Saturated fatty acids3.77 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 kilogram
white Asparagus
2 slices
6 tablespoons
2
1
2 tablespoons
2 tablespoons
Thyme (for garnish)

Preparation steps

1.

Peel the asparagus and boil in salted water with 1 tablespoon sugar for about 20 minutes until al dente. Remove from the water, let cool and cut into 2-3 cm (approximately 3/4 - 1 inch) long pieces.

2.

Remove crust from bread and toast in a hot pan with 2 tablespoons oil until golden brown. Drain on paper towels.

3.

Rinse the tomatoes, remove the stalk and cut into wedges. Peel the avocado, cut in half, remove the pit and cut the flesh into pieces. Place in a bowl with the tomato and asparagus pieces.

4.

Mix the balsamic vinegar with the remaining oil and lemon juice and season with 1 pinch of sugar, salt and pepper. Mix the dressing with the salad ingredients and distribute into bowls.

5.

Serve garnished with the croutons and thyme.