Carrot Salad on Avocado Cream
Carrot Salad on avocado cream - Lighty Asian Flavors
Healthy, because
Even smarter
Nutritional values
The secondary plant substance beta-carotene, which is abundant in carrots, smoothes the skin and has an antioxidant effect on cells.
As a side, add pita bread.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 carrots
- 3 Tbsps olive oil
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- 1 Tbsp honey
- 2 Tbsps apple cider vinegar
- 3 Tbsps lemon juice
- salt
- Chili powder
- 1 garlic clove
- 8 ozs Avocados (pulp)
- 3 ½ ozs chickpeas (can; drained weight)
- ½ oz Tahini (1 TBSP.)
- ½ Cucumber
- 1 oz onions (1/2 onion)
- 3 sprigs mint
- 2 sheets yufka dough (or phyllo)
Preparation steps
Peel carrots, wash and cut into thin slices. Heat 2 tablespoons of oil in a frying pan. Sauté carrots in it for 2 minutes over medium heat. Add cumin and coriander, drizzle with honey and let caramelize for 2 minutes. Deglaze with vinegar and 2 tablespoons lemon juice, season with salt and chili and let cool.
Peel and chop the garlic. Blend avocado flesh with chickpeas, garlic, remaining oil, tahini and remaining lemon juice and season with salt.
Clean the cucumber, wash, halve lengthwise and cut into thin slices. Peel onion and dice finely. Wash mint, shake dry and pluck leaves. Cut yufka dough into strips and fry in a pan without fat for 3 minutes over medium heat.
Pour avocado cream into 4 glasses. Top with cucumbers, onions, mint and carrots and garnish with yufka dough strips.
