Citrus Avocado Salad with Almonds
Healthy, because
Even smarter
Nutritional values
This salad only takes 20 minutes to prepare and packs a nutritious punch, with healthy fats from the avocados, olive oil and almonds, and vitamin C from the grapefruit and oranges.
If you don't have almonds, feel free to substitute in your favorite nut. Pecans or walnuts go well in this salad.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 Tbsps slivered almonds
- 2 stalks Celery
- 2 ozs green Olives (pitted)
- 3 Oranges
- 1 pink Grapefruit
- 1 Endive
- 1 Avocado
- 2 Tbsps olive oil
Preparation steps
Toast almonds in a dry pan until golden and fragrant. Place into a bowl to cool.
Rinse and thinly slice celery. Cut olives into slices. Squeeze orange juice from one orange. Peel remaining oranges well and fillet, cut fillets into pieces. Repeat the same steps with grapefruit.
Separate endive into individual leaves, rinse and spin dry, cut into strips. Peel and pit avocado, cut pulp into small cubes. Combine avocado cubes with orange juice in a bowl.
Add all remaining prepared salad ingredients, drizzle with oil and toss salad carefully. Arrange on plates and serve.
