Avocado Stuffed with Vegetable Salad

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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)
Calorie248 cal.(12 %)
Protein2 g(2 %)
Fat24 g(21 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K21.9 μg(37 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.3 mg(21 %)
Folate38 μg(13 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10 mg(11 %)
Potassium663 mg(17 %)
Calcium33 mg(3 %)
Magnesium34 mg(11 %)
Iron0.9 mg(6 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.4 g
Uric acid11 mg
Cholesterol0 mg
Complete sugar6 g

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
How healthy are the main ingredients?
olive oilAvocadoTomatoOlivesaltrosemary

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.