Fruity Avocado Salad with Beans and Snow Peas
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16.1 g | (54 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 158.5 μg | (264 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,824 mg | (46 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce (Lollo verde)
- 200 grams Snow peas
- 150 Beans
- salt
- peppers (freshly ground)
- 3 Avocados
- lemons
- 2 Tbsps Tarragon vinegar
- 3 Tbsps Orange juice
- 1 tsp Mustard
- 4 Tbsps olive oil
- 1 garlic clove
- 1 pinch sugar
- 2 Oranges
- 3 Tbsps Pine nuts
Preparation steps
1.
Rinse the lettuce, trim, spin dry and tear into small pieces. Trim snow peas and beans and blanch in boiling salted water for 4 minutes. Drain, rinse and drain again.
2.
Cut avocados in half, remove pits, peel, cut lengthwise into slices and sprinkle with lemon juice.
3.
Mix vinegar with orange juice, mustard, oil, pressed garlic, sugar, and salt and pepper to taste.
4.
Peel oranges with a sharp knife removing the pith, then cut out segments between separating membranes. Toast the pine nuts in a dry frying pan.
5.
Mix lettuce, snow peas, beans and avocado slices decoratively on plates and drizzle with the salad dressing. Lay orange segments on top and serve sprinkled with pine nuts.
