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Avocado and Feta Salad
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
547
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 153.5 μg | (256 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Romaine Lettuce
- 6 small vine Tomatoes
- 2 ripe Avocados
- 6 Tbsps Lime juice
- 1.333 cups Feta
- ½ cup black Olives
- salt
- peppers
- 2 Tbsps olive oil
- ⅞ cup Sour cream
- 1 red chili pepper
Preparation
Preparation steps
1.
Separate the lettuce hearts into individual leaves, wash under running water and tear into smaller pieces if necessary. Wash the tomatoes, cut out the hard cores at the top where the stems were attached and slice the tomatoes. Halve the avocados, remove the stones and cut the fruit into thin wedges. Remove the peel. Mix the avocado with 2 tbsp lime juice. Dice the feta. Carefully mix all the salad ingredients and arrange attractively in 4 bowls. Mix the rest of the lime juice with the oil, sour cream, salt and pepper and sprinkle over the salad. Trim and deseed the chilli and shred very finely. Scatter over the salad and serve.
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