Radicchio with Avocado and Scallops
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(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp Hazelnuts
- 1 large head Radicchio
- 2 Avocados
- Zest and juice of 1 Limes
- 2 tsps Nut oil
- salt
- freshly ground pepper
- 8 Scallop
- 2 tsps vegetable oil
- 1 garlic clove
Preparation steps
1.
Chop hazelnuts and toast in a dry pan. Rinse, trim, finely chop and spin radicchio dry. Halve avocados, remove pits and scoop out flesh. Cut avocado into wedges and drizzle with a little lime juice.
2.
Whisk remaining lime juice and zest mix with walnut oil. Season with salt and pepper. Arrange prepared ingredients on plates and drizzle with vinaigrette.
3.
Rinse scallops and pat dry. In a pan, sauté scallops in oil, about 3 minutes. Peel garlic and press through a garlic press into the pan. Season scallops with salt and pepper and place on the salad.
