Mexican Salad

0
Average: 0 (0 votes)
(0 votes)
Mexican Salad
share Share
print
bookmark_border Copy URL
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
Author of this recipe:

Ingredients

for
4
For the salad
150 grams
Kidney beans (canned)
1
150 grams
150 grams
400 grams
Beef fillet (ready to cook)
1
red Onion
1
ripe Avocado
For the dressing
150 grams
2 tablespoons
50 grams
1 teaspoon
medium hot Mustard
1 teaspoon
Lemon juice (to taste)
Also
2 tablespoons
freshly ground Pepper
1 handful

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.