Guacamole with Green Curry and Pink Peppercorns
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
609
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 57.5 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 2,331 mg | (58 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 organic Lime
- 2 Avocados
- 1 Tbsp Crème fraiche
- 1 tsp green Curry paste
- salt
- pink peppercorns (for garnish)
Preparation steps
1.
Rinse the lime under hot water and wipe dry. Cut 4 thin slices from the lime and set aside. Squeeze the juice from the remaining lime.
2.
Cut the avocados in half, remove the pits and roughly chop the pulp. Purée with the lime juice, crème fraîche and curry paste.
3.
Season with salt and divide between 4 small serving bowls. Garnish with the lime slices and pink peppercorns.
