Potato and Avocado Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,513 mg | (38 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 750 grams new potatoes
- 2 shallots
- ⅛ l Vegetable broth (prepared)
- 2 Avocados
- juice of lemons
- 1 handful Sorrel leaf
- 2 Tbsps White vinegar
- 3 Tbsps vegetable oil
- 150 grams Yogurt (0.1% fat)
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- 2 Tbsps Sunflower seed
- 1 sprig fresh mint
Preparation steps
Rinse potatoes thoroughly and cook in salted boiling water, about 25 minutes. Peel and finely chop shallots. Sauté shallots in vegetable oil, about 5 minutes. Drain potatoes, let cool and peel. Cut potatoes into thick slices, transfer to a bowl and add vegetable broth. Cover and let marinate. Halve avocados, remove pits and scoop out flesh. Quarter avocado lengthwise, cut into slices and immediately sprinkle with lemon juice.
For the dressing: Rinse sorrel leaves, shake dry, and slice into thin strips. Whisk together vinegar, oil, yogurt and creme fraiche. Season with salt and pepper and stir in sorrel. Toast sunflower seeds in a dry pan until fragrant. Rinse mint and strip leaves from stems. Combine potatoes with dressing. Gently fold in avocados and sprinkle salad with sunflower seeds. Serve garnished with mint leaves.
