Mexican Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salad
- 150 grams Kidney beans (canned)
- 1 Romaine lettuce
- 150 grams Cherry tomatoes
- 150 grams button Mushroom (canned)
- 400 grams Beef fillet (ready to cook)
- 1 red onion
- 1 ripe Avocado
- For the dressing
- 150 grams Natural yogurt
- 2 Tbsps Whipped cream
- 50 grams Crème fraiche
- 1 tsp medium hot Mustard
- salt
- cayenne pepper
- 1 tsp lemon juice (to taste)
- Also
- 2 Tbsps olive oil
- freshly ground peppers
- 1 handful Tortilla chip
Preparation steps
For the salad, rinse the beans in a colander and drain. Rinse and trim the lettuce and cut into wide strips. Rinse the tomatoes and cut into quarters. Drain the mushrooms. Rinse the meat, pat dry and cut into narrow strips. Peel the onion and also cut into narrow strips. Halve the avocado, remove the pit and cut the flesh into wedges.
For the dressing, combine the yogurt with the sour cream, the crème fraîche and the mustard and season with salt, cayenne pepper and lemon juice.
Sear the meat in some oil for about 4 minutes. Add the mushrooms and sauté briefly. Season with salt and pepper, remove from the heat and allow to cool.
To serve, combine all the salad ingredients together in a bowl and scatter the tortilla chips on top. Serve drizzled with the dressing.
