Avocado, Arugula and Bacon Salad

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Avocado, Arugula and Bacon Salad
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
610
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie610 cal.(29 %)
Protein7 g(7 %)
Fat59 g(51 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K90.3 μg(151 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.6 mg(43 %)
Folate112 μg(37 %)
Pantothenic acid0.9 mg(15 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C46 mg(48 %)
Potassium833 mg(21 %)
Calcium114 mg(11 %)
Magnesium58 mg(19 %)
Iron1.8 mg(12 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids20.5 g
Uric acid59 mg
Cholesterol31 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 grams red Beans (in a can)
1 ripe Avocado
1 Tbsp lemon juice
150 grams smoked Bacon (sliced)
6 Tbsps olive oil
½ bunch Arugula
2 slices Toast
1 Tbsp butter
4 sun-dried Tomatoes (packed in oil)
4 Tbsps Red wine vinegar
salt
peppers
How healthy are the main ingredients?
olive oilArugulaAvocadoTomatosalt

Preparation steps

1.

Empty the beans into a colander, rinse with cold water and drain well. Rinse the arugula and spin dry. Slice some of the bacon into long strips lengthwise and slice some widthwise for smaller pieces. Heat 1 tablespoon of olive oil in a skillet. Add the bacon and cook until crisp. Halve the avocado lengthwise, remove pit and thinly slice. Drizzle with lemon juice immediately. Cube the bread. Melt the butter in a skillet and cook the bread until golden on all sides.

2.

Drain the sun-dried tomatoes, pat dry and cut into strips. In a bowl, blend the oil with the vinegar, and season with salt and pepper to taste. Toss the dressing with the beans, avocado, bacon, arugula, croutons and sun-dried tomatoes. Serve. 

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