Potato and Avocado Salad
Potato and Avocado Salad - A delicious spin on potato salad - also great for guests
Healthy, because
Even smarter
Nutritional values
A slim dressing instead of mayo, in addition avocado with valuable fatty acids and protein-rich crabs instead of bacon - this is how a simple and rather powerful original turns into a filling, but figure-friendly and vitamin-rich potato salad!
Let the lettuce soak longer - that's good for it! That's why it is ideal for many occasions, such as a picnic or a party buffet.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 72 mg |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- salt
- 1 Grapefruit
- 1 onion (about 50 grams)
- 4 Tbsps Canola oil
- 300 milliliters Vegetable broth
- 4 Tbsps White vinegar
- 2 Tbsps sweet Mustard
- peppers
- 1 Avocado (about 200 grams)
- 4 stalks Dill
- ½ bunch Chives
- 200 grams shrimp (peeled)
Kitchen utensils
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water for about 20 minutes.
Meanwhile, peel the grapefruit, so that the bitter white pith is removed.
Working over a bowl to capture the juices, cut between grapefruit membranes to release whole segments and place in bowl. Remove 1 tablespoon juice and set aside in a cup.
Peel the onion and chop finely. Heat 1 tablespoon canola oil in a large non-stick skillet and cook the onion until translucent.
Pour in vegetable broth and bring to a boil. Season with vinegar, mustard, salt and pepper.
Drain the potatoes and rinse under cold water, then peel and cut into thin slices (about 1/2 cm or approximately 1/4 inch).
Put potato slices in the dish with grapefruit juice and segments. Gently mix to combine let stand for at least 1 hour.
Halve avocado, pit, peel, finely chop and sprinkle with the reserved grapefruit juice (to keep from browning).
Rinse dill and chives and shake dry. Pluck off and chop dill fronds, chop chives into rings.
Mix the remaining oil, herbs and avocado gently with potatoes and grapefruit. Season with salt and pepper. Top with shrimp and serve.
