Pineapple-avocado Salad
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,730 mg | (43 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 79 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the avocado, remove the pit and cut into thin strips. Cut the stem and leaves off of the baby pineapple. Peel the pineapple from top to bottom with a knife. Cut the pineapple into quarters, remove the hard inner core, then cut into bite-size pieces.
2.
Peel the onion, halve and cut into thin slices. Separate the lettuce leaves, then rinse and drain. Whisk the lemon juice with the honey and olive oil and season with salt and pepper. Mix the prepared ingredients, except for the onion, and drizzle with the dressing. Serve the salad in portions, garnished with onion rings and some ground pepper.
