Avocado Puree with Peppers
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
148
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red Bell pepper
- 1 garlic clove
- 2 Avocados (Haas)
- 2 Tbsps lemon juice
- 4 splashes Worcestershire sauce
- 2 splashes Tabasco sauce
- salt
Preparation steps
1.
Rinse and halve the pepper, then remove the seeds. Remove the outer skin carefully with a peeler and finely dice.
2.
Peel the garlic and pass through a press. Halve the avocados, remove the seeds, and remove the pulp from the peel using a spoon. Mash the pulp with a fork, and mix with the garlic, lemon juice, worcestershire sauce, and tabasco. Season to taste with salt.
3.
Cover the puree with plastic wrap so it doesn't oxidize, and chill in the refrigerator. Before serving, uncover and stir well. Sprinkle with the diced peppers, and serve.
