Baguette with Smoked Turkey Breast and Avocado
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
509
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ripe Avocados
- 3 Tbsps lemon juice
- 200 grams Cherry tomatoes
- 100 grams Sorrel
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 large Baguette
- 300 grams Turkey breast cold cuts
Preparation steps
1.
Cut the avocados in half, remove the pit and cut into strips. Mix with 1 tablespoon lemon juice immediately to prevent browning.
2.
Rinse and halve the tomatoes and remove the stems. Rinse and spin dry the sorrel leaves and trim as needed.
3.
Mix the oil with the remaining lemon juice and season with salt and pepper.
4.
Cut the baguette into 4 equal pieces and cut in half horizontally. Place the avocado strips and the turkey breast slices on the bread. Arrange some tomato halves and sorrel leaves on top and drizzle with the dressing. Serve immediately.
