Avocado Puree Dip
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
140
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 scallion
- 1 fresh, green chili pepper
- 2 ripe Avocados
- 1 Lime
- ½ bunch fresh cilantro
- salt
- freshly ground Black pepper
Preparation steps
1.
Wash and trim the spring onion and chop the white and light-green parts. Wash the chilli peppers, slit open lengthwise, deseed and dice. Peel the avocados, cut in half lengthwise, remove the stone and scrape the flesh out of the skin. Halve and squeeze the lime. Wash the coriander, shake dry and finely chop the leaves.
2.
Place the avocados, onion and chilli in a blender with the juice and the coriander and blend to a puree. Season with salt and pepper.
3.
If desired, garnish with green spring onion rings. Serve with toast.
