Colorful Salad with Zucchini, Asparagus, Corn and Avocado
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 111.2 μg | (185 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch white Asparagus
- 4 Tomatoes
- 200 grams Corn kernel (canned)
- 1 Zucchini
- 2 Avocados
- 2 Tbsps lemon juice
- ½ Iceberg lettuce
- 2 scallions (only whites)
- 1 shallot
- 1 garlic clove
- 1 Tbsp grained Mustard
- 1 tsp honey
- 4 Tbsps White vinegar
- 5 Tbsps grapeseed oil
- 2 Tbsps Basil (finely chopped)
- salt
- Basil (for garnish)
Preparation steps
1.
Peel asparagus and cook in a pot of boiling salted water for about 20 minutes. Drain, cool and cut in half.
2.
Rinse tomatoes, remove stalks and cut into wedges.
3.
Drain corn.
4.
Rinse zucchini, trim and cut or slice into very thin slices.
5.
Peel avocados, cut in half, remove pit and cut crosswise into slices. Drizzle with lemon juice.
6.
Rinse iceberg lettuce, shake dry, trim and tear into bite-sized pieces.
7.
Rinse scallions, trim and cut into rings.
8.
Peel shallot and garlic, finely chop, mix in a bowl with mustard, honey, oil and basil and season with salt.
9.
To serve, arrange all vegetables in four salad bowls and drizzle salad dressing over. Serve garnished with basil.
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