Celiac-friendly Salad

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Celiac-friendly Salad
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
301
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein17.78 g(18 %)
Fat19.84 g(17 %)
Carbohydrates17.81 g(12 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A3,350.79 mg(418,849 %)
Vitamin D2 μg(10 %)
Vitamin E12.8 mg(107 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.96 mg(87 %)
Niacin6.31 mg(53 %)
Vitamin B₆0.78 mg(56 %)
Folate735.63 μg(245 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.56 μg(3 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C107.21 mg(113 %)
Potassium2,103.41 mg(53 %)
Calcium350 mg(35 %)
Magnesium287.06 mg(96 %)
Iron9.64 mg(64 %)
Iodine67.48 μg(34 %)
Zinc2.17 mg(27 %)
Saturated fatty acids3.1 g
Cholesterol175 mg

Ingredients

for
4
For the dressing
2 tablespoons Avocado oil
1 tablespoon hot water
1 lemon (juiced)
½ teaspoon Dijon mustard
1 tablespoon flat-leaf parsley (finely chopped)
For the salad
4 small eggs
1 medium Haas Avocado (pitted and sliced)
4 cups baby Spinach (washed)
2 tablespoons mixed Nut (chopped)
salt
freshly ground peppers
How healthy are the main ingredients?
SpinachAvocado oilparsleylemoneggAvocado

Preparation steps

1.
For the dressing: Whisk together the oil, water, lemon juice, mustard, parsley, and seasoning in a small bowl until emulsified.
2.
For the salad: Cook the eggs in a large saucepan of boiling water for 10 minutes.
3.
Drain the eggs and refresh briefly in iced water. Peel and slice in half once cold enough to handle.
4.
Toss the baby spinach leaves and avocado with the dressing. Lift onto plates and top with the egg and nuts before serving.