Mexican Salad

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Mexican Salad
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
541
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie541 kcal(26 %)
Protein41.01 g(42 %)
Fat31.07 g(27 %)
Carbohydrates26.55 g(18 %)
Sugar added0 g(0 %)
Roughage9.58 g(32 %)
Vitamin A1,440.63 mg(180,079 %)
Vitamin D0.14 μg(1 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.48 mg(44 %)
Niacin14.03 mg(117 %)
Vitamin B₆0.9 mg(64 %)
Folate311.99 μg(104 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.11 μg(16 %)
Vitamin B₁₂2.97 μg(99 %)
Vitamin C18.66 mg(20 %)
Potassium1,266.59 mg(32 %)
Calcium166.44 mg(17 %)
Magnesium77.52 mg(26 %)
Iron5.92 mg(39 %)
Iodine7.79 μg(4 %)
Zinc7.97 mg(100 %)
Saturated fatty acids10.77 g
Cholesterol115.99 mg

Ingredients

for
4
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 tablespoons Whipped cream
50 grams Crème fraiche
1 teaspoon medium hot Mustard
salt
cayenne pepper
1 teaspoon lemon juice (to taste)
Also
2 tablespoons olive oil
freshly ground peppers
1 handful Tortilla chip
How healthy are the main ingredients?
Kidney beansWhipped creamolive oilMustardonionAvocado

Preparation steps

1.

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.

2.

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.

3.

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.

4.

To serve, combine all the salad ingredients together in a bowl and scatter the tortilla chips on top. Serve drizzled with the dressing.