Bresaola, Avocado, and Feta Salad
Bresaola, Avocado, and Feta Salad - Mixed salad with tasty meat inlay.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 9 mg |
Ingredients
- Ingredients
- 300 grams mixed Lettuce
- lemons
- 1 ripe Avocado
- 200 grams roasted red paprika (jarred)
- 50 grams Feta
- 1 garlic clove
- 3 Tbsps olive oil
- 1 tsp Mustard seed
- 4 Tbsps Vegetable broth
- 3 Tbsps White vinegar
- salt
- freshly ground black peppers
- 150 grams Bresaola (Italian-style ham, sliced or whole)
Preparation steps
Rinse and spin dry the leaf lettuce. Tear into bite-sized pieces.
Squeeze the juice from the lemon half.
Cut the avocado cut in half, remove the pit, and scoop the flesh from the skin with a spoon. Cut into thin wedges. Toss the avocado immediately with 2 tablespoons of lemon juice.
Drain the roasted peppers and cut into bite-size pieces. Break the feta into coarse crumbles.
For the dressing, peel the garlic and mince fine. In a sauté pan, heat 1 teaspoon oil. Add the garlic and sauté. Add the mustard seeds and sauté until they start to pop. Pour in the broth and vinegar. Remove from heat and let cool. Whisk in the remaining oil and season with salt and pepper.
Cut bresaola into very thin slices. Toss the lettucce with the peppers, bresaola, avocado and feta. Arrange on plates and drizzle with dressing.
