Mixed Salad with Oats, Radicchio and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 86.6 μg | (144 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 125 grams Oats
- 300 milliliters water
- 1 tsp salt
- 3 Tbsps lemon juice
- freshly ground pepper
- 2 tsps chopped thyme
- 4 Tbsps olive oil
- 1 shallot
- 125 grams finely chopped button Mushroom
- 50 grams shredded Radicchio
- 1 Avocado
- 1 bunch Arugula
Preparation steps
For the salad: Combine the oats and water in a pot on the stove. Cover and simmer until cooked, about 35-40 minutes. Season with salt at the end of the cooking time. Remove from heat and allow to sit for 15 minutes. Pour into a colander and rinse with cold water.
Peel and finely chop the shallots.
For the dressing: In a bowl, whisk the lemon juice with 2 tablespoons water, thyme, olive oil and chopped shallots. Season with salt and pepper to taste.
For the salad: In a bowl, stir the oats with the mushrooms, radicchio and dressing until thoroughly combined. Allow to sit for 30 minutes.
For serving: Cut the avocado in half lengthwise, remove flesh and dice. Rinse the arugula and shake dry. Stir half the avocado into the oat mixture. Fold the remaining half into the arugula.
Arrange the arugula in bowls and top with the oat mixture. Season with salt and pepper to taste. Garnish with extra arugula.
