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Avocado Stuffed with Vegetable Salad
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 248 cal. | (12 %) | ||
Protein | 2 g | (2 %) | ||
Fat | 24 g | (21 %) | ||
Carbohydrates | 6 g | (4 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.9 g | (16 %) |
more nutritional values
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 4 mg | (33 %) | ||
Vitamin K | 21.9 μg | (37 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 1.4 mg | (12 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 38 μg | (13 %) | ||
Pantothenic acid | 0.2 mg | (3 %) | ||
Biotin | 1.9 μg | (4 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 10 mg | (11 %) | ||
Potassium | 663 mg | (17 %) | ||
Calcium | 33 mg | (3 %) | ||
Magnesium | 34 mg | (11 %) | ||
Iron | 0.9 mg | (6 %) | ||
Iodine | 4 μg | (2 %) | ||
Zinc | 0.7 mg | (9 %) | ||
Saturated fatty acids | 4.4 g | |||
Uric acid | 11 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 6 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Avocado
- 1 Tomato
- ½ green paprika
- 4 black Olives (pitted)
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- garnish
- Lemon peel
- rosemary
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Preparation steps
1.
Cut the avocado in half and remove the pit.
2.
Blanch the tomato in hot water, rinse, peel, quarter, remove the seeds and dice the pulp.
3.
Rinse the green paprika, halve, remove the seeds and ribs, and dice.
4.
For the salad, cut the olives into quarters and add with the tomato and paprika in a bowl. Mix with lemon juice, balsamic vinegar and olive oil, and season with salt and pepper.
Stuff the salad equally into each avocado half.
5.
Serve garnished with lemon zest and rosemary.
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