Avocado Grape Salad with Pomegranate Seeds
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Avocados
- 1 Tbsp Lime juice
- 2 pomegranates
- 400 grams green Grape (seedless)
- ½ bunch mint
- 3 Tbsps apple cider vinegar
- 1 Tbsp pomegranates
- 2 Tbsps grapeseed oil
- 1 tsp brown sugar
- salt
- cayenne pepper
Preparation steps
1.
For the dressing: In a bowl, whisk the apple cider vinegar with the pomegranate juice, grapeseed oil, brown sugar, salt and cayenne pepper. Rinse the mint, shake dry, pluck the leaves and finely chop. Reserve a few leaves for garnish. Stir the chopped mint into the dressing.
2.
For the salad ingredients: Rinse and halve the grapes.
3.
Slice the pomegranates in half and remove the seeds.
4.
Cut the avocados in half, remove the pits and thinly slice. Drizzle the avocados with lemon juice to prevent browning. Arrange the grapes and avocado slices on serving plates and garnish with the pomegranate seeds and mint. Serve with the dressing.
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