Iceberg Salad with Orange, Tomato and Avocado
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Orange
- 1 Avocado
- 1 ripe Tomato (large)
- 1 Tbsp lemon juice
- ½ Iceberg lettuce
- 2 Tbsps Sunflower seed
- 1 Tbsp White vinegar
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce, trim, spin dry and chop.
2.
Peel the orange with a sharp knife, removing all white skin. Cut out segments between the inner skins, collecting and reserving juice. Squeeze orange juice out of skins.
3.
Peel avocado, cut in half, remove the pit and cut into wedges. Immediately sprinkle with lemon juice.
4.
Blanch tomato, peel, quarter and remove seeds. Cut into wedges.
5.
Toast sunflower seeds in a dry pan.
6.
Mix vinegar with 3 tablespoons of reserved orange juice and season with salt and pepper. Whisk in oil, mix with tomato, avocado, lettuce and orange segments and serve sprinkled with sunflower seeds.
