Potato, Asparagus, and Avocado Salad
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 104.3 μg | (174 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 small waxy potatoes (480 grams)
- salt
- 1 generous pinch Saffron
- 800 grams Asparagus
- 200 grams cooked ham
- 2 ripe Avocados
- 3 Tbsps lemon juice
- peppers
- 4 tsps Mayonnaise (40 grams)
- ½ bunch Basil
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.
