Cucumber and Avocado Salad with Salmon

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Cucumber and Avocado Salad with Salmon
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
373
calories
Calories

Healthy, because

Even smarter

Nutritional values

This yummy salad is low in fat and calories but rich in high-quality fatty acids thanks to the avocado and salmon.

Try adding more freshness to this salad with pieces of fresh grapefruit.

1 serving contains
(Percentage of daily recommendation)
Calorie373 cal.(18 %)
Protein17 g(17 %)
Fat30 g(26 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage5.1 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.1 μg(11 %)
Vitamin E3.8 mg(32 %)
Vitamin K24.6 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.5 mg(36 %)
Folate80 μg(27 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C11 mg(12 %)
Potassium763 mg(19 %)
Calcium38 mg(4 %)
Magnesium60 mg(20 %)
Iron1 mg(7 %)
Iodine10 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids5.6 g
Uric acid23 mg
Cholesterol30 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 handful pea shoots
1 Cucumber
1 Avocado
7 ozs Smoked salmon (whole piece)
1 sprig mint
3 Tbsps wasabi Nut
4 sheets Rice paper (9-inch diameter)
4 Tbsps balsamic vinegar
4 Tbsps sesame oil
salt
1 pinch sugar
How healthy are the main ingredients?
sesame oilsugarmintCucumberAvocadosalt

Preparation steps

1.

RInse and dry spinach. Rinse the cucumber, cut into thirds horizontally, cut in half lengthwise and cut into fine strips. Peel the avocado, cut in half, remove the pit and cut the flesh into slices. Cut the salmon into approximately 1/4-inch thick slices. Rinse the mint, shake dry and pluck off the leaves. Coarsely chop nuts.

2.

Fill a shallow dish slightly larger than the sheets of rice paper with water. Spread a towel on the work surface and have a second towel handy. Dip sheets individually into the water and soak for about 1 minute. Then gently spread on the towel and pat dry with second towel. Divide smoked salmon into pieces and wrap in sheets.

3.

For the dressing, stir balsamic vinegar with the oil and season with salt and sugar.

4.

Place prepared salad ingredients on plates, sprinkle with nuts and serve drizzled with the dressing.