Avocado-Cilantro Sauce
Avocado-Cilantro Sauce - Healthy Mexican inspired accompaniment to pasta
Healthy, because
Even smarter
Nutritional values
Avocados contain a lot of healthful unsaturated fatty acids, which is very good for the body. Lime and orange not only provides a fresh taste, but also an extra portion of vitamin C.
Make sure the avocado is fully ripe - otherwise the sauce won't taste very good.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 5 g |
Kitchen utensils
Preparation steps
Cut lime in half and squeeze the juice into a small dish. Cut the orange in half and squeeze into another small dish.
Cut the avocado in half and remove the pit. Remove the flesh from the peel with a spoon and dice the avocado flesh. In a tall vessel or bowl, mix the avocado with 1 tablespoon of the lime juice.
Rinse scallions and cut into thin rings.
Rinse cilantro, shake dry, and pluck leaves. Set aside 2 tablespoons cilantro and 1 tablespoon scallions.
Puree avocado, scallions and cilantro with an immersion blender. Mix in an additional 1 tablespoon of lime juice and an additional 1 tablespoon orange juice. Puree the mixture very finely into a creamy sauce. Season to taste with salt, pepper and cayenne pepper.
If necessary, slit the backs of the shrimp and devein. Rinse shrimp and pat dry with paper towels.
Heat the oil in a large skillet and fry shrimp over medium heat, turning after 2 minutes. Add the remaining lime and orange juice to the skillet and bring to a boil.
Season with salt and pepper. Sprinkle the reserved scallions and cilantro leaves over the prawns. Serve the prawns with the avocado sauce or over cooked pasta.
