Avocado and Asparagus Salad with Croutons, Tomatoes and Thyme
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 115.2 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
