Lamb's Lettuce Salad with Avocado, Tomatoes and Prosciutto-wrapped Grissini
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps Pine nuts
- 2 Tomatoes
- 150 grams lamb's lettuce
- 2 Avocados
- 1 shallot
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground pepper
- 2 Tbsps olive oil
- 8 Grissini
- 100 grams Prosciutto
Preparation steps
1.
Toast pine nuts in a dry pan and transfer to a plate to cool. Rinse tomatoes, cut into strips and remove any seeds. Rinse, trim and spin lettuce dry. Halve avocados, remove pits and scoop out flesh. Cut avocados into slices. Peel and finely chop shallot. Whisk vinegar with shallot and season with salt and pepper. Whisk in olive oil. Arrange lettuce on plates and top with avocado slices and tomato strips. Drizzle with vinaigrette and sprinkle with pine nuts. Wrap Grissini with prosciutto and serve on the side.
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