Endive Salad with Orange Segments and Avocado
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 herbs Endive
- 1 Avocado
- 1 Orange
- 3 Tbsps lemon juice
- 1 tsp Mustard
- salt (and pepper)
- 2 tsps vegetable oil
Preparation steps
1.
Rinse endives, trim, remove stalk and arrange outer leaves in a star shape on plates. Cut remaining leaves into fine strips. Peel avocado, cut in half, remove pit and cut into fine slices. Immediately sprinkle avocado with 1 tablespoon lemon juice. Peel orange taking care to remove all white skins, then cut along partitions and remove orange segments. Collect resulting orange juice. Decoratively arrange avocado and orange segments on endive leaves and cover with endive strips.
2.
For the dressing, mix lemon juice in a bowl with orange juice, mustard, oil and season to taste with salt and pepper. Serve salad drizzled with the dressing.
