Guilt-Free Snack

Carrot Salad on Avocado Cream

5
Average: 5 (12 votes)
(12 votes)
Carrot Salad on Avocado Cream

Carrot Salad on avocado cream - Lighty Asian Flavors

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
241
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie241 cal.(11 %)
Protein5 g(5 %)
Fat17 g(15 %)
Carbohydrates18 g(12 %)
Sugar added3 g(12 %)
Roughage6.4 g(21 %)
Vitamin A1.3 mg(163 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.2 mg(27 %)
Vitamin K31.4 μg(52 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate39 μg(13 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium699 mg(17 %)
Calcium68 mg(7 %)
Magnesium45 mg(15 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.8 g
Uric acid63 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Avocadochickpeasolive oilonionapple cider vinegarhoney

Preparation steps

1.

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.

2.

Peel and chop the garlic. Blend avocado flesh with chickpeas, garlic, remaining oil, tahini and remaining lemon juice and season with salt.

3.

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.

4.

Pour avocado cream into 4 glasses. Top with cucumbers, onions, mint and carrots and garnish with yufka dough strips.

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