Bresaola, Avocado, and Feta Salad

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Bresaola, Avocado, and Feta Salad

Bresaola, Avocado, and Feta Salad - Mixed salad with tasty meat inlay.

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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
276
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie276 kcal(13 %)
Protein17 g(17 %)
Fat21 g(18 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.4 mg(29 %)
Folate130 μg(43 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C49 mg(52 %)
Potassium653 mg(16 %)
Calcium71 mg(7 %)
Magnesium30 mg(10 %)
Iron1.9 mg(13 %)
Iodine38 μg(19 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.7 g
Uric acid29 mg
Cholesterol9 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Fetaolive oillemonAvocadogarlic clovesalt

Preparation steps

1.

Rinse and spin dry the leaf lettuce. Tear into bite-sized pieces.

2.

Squeeze the juice from the lemon half.

3.

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.

4.

Drain the roasted peppers and cut into bite-size pieces. Break the feta into coarse crumbles.

5.

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.

6.

Cut bresaola into very thin slices. Toss the lettucce with the peppers, bresaola, avocado and feta. Arrange on plates and drizzle with dressing.