Potato, Asparagus, and Avocado Salad

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Potato, Asparagus, and Avocado Salad
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Health Score:
Health Score
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
321
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie321 kcal(15 %)
Protein18 g(18 %)
Fat17 g(15 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.4 μg(17 %)
Vitamin E5.7 mg(48 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.7 mg(50 %)
Folate206 μg(69 %)
Pantothenic acid1.6 mg(27 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C68 mg(72 %)
Potassium1,354 mg(34 %)
Calcium79 mg(8 %)
Magnesium86 mg(29 %)
Iron3.7 mg(25 %)
Iodine19 μg(10 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.6 g
Uric acid121 mg
Cholesterol33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
16
small waxy Potatoes (480 grams)
1 generous pinch
800 grams
200 grams
cooked Ham
2
3 tablespoons
4 teaspoons
Mayonnaise (40 grams)
½ bunch

Preparation steps

1.

Peel the potatoes and cook in a pot of boiling salted water until fork tender, about 25-30 minutes. 

2.

Meanwhile, peel the asparagus and remove the woody ends. Cook the asparagus in boiling salted water until tender, about 15-20 minutes. 

3.

Slice the ham into strips. Halve the avocados lengthwise and remove pits. Slice into wedges and drizzle with lemon juice.

4.

Drain the potatoes and cut them in half. Drain the asparagus and cut in half lengthwise. Cut the asparagus into 5 cm (approximately 2 inch) long pieces.

5.

Gently toss the potatoes with the asparagus, ham and avocado. Divide between 4 plates. Season with pepper to taste and top with mayonnaise.

6.

Rinse the basil, shake dry and pluck leaves. Garnish the salads with the leaves.