Avocado Rice Salad
(3 votes)
(3 votes)
Avocado Rice Salad - Conveniently transportable
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 milliliters Vegetable broth
- 150 grams Rice
- 2 Red Bell pepper
- 1 garlic clove
- lemons
- 1 chili pepper
- 2 Avocados
- 1 bunch Arugula (About 80g)
- 1 Tbsp olive oil
- salt
- peppers
- 60 grams Yogurt (low-fat)
Preparation steps
1.
Bring broth to a boil. Rinse rice and add to boiling broth. Cover and cook at low heat for about 20-25 minutes. Then open and leave to cool.
2.
Meanwhile rinse bell peppers, cut in half, trim and finely chop. Peel garlic and chop finely. Squeeze half a lemon. Rinse, trim and chop chile pepper.
3.
Halve avocados, remove seeds, peel, dice and mix with lemon juice. Rinse arugula, trim, chop coarsely, and spin dry.
4.
Mix rice with diced bell peppers, garlic, avocado, arugula, chile pepper and olive oil and season with salt and pepper. about Before serving yogurt.
