Romaine Lettuce with Radishes and Avocado Yogurt Sauce
Romaine lettuce with radishes and avocado yogurt sauce - Colorful mix for spring!
Healthy, because
Even smarter
Nutritional values
Due to its lactic acid bacteria, yogurt has a beneficial effect on the intestines and promotes digestion. In addition, the dairy product is rich in calcium and a good source of protein. The high-fat avocado adds good fats, lots of potassium and vitamin E to the salad.
All those who do not like cilantro, just use flat leaf parsley instead.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 210 mg |
Ingredients
- Ingredients
- 2 green Bell pepper
- 1 Tbsp White vinegar
- 1 Tbsp olive oil
- 4 eggs
- ½ garlic clove
- 1 Lime
- 2 ozs ripe Avocados
- 7 ozs Yogurt (low-fat)
- Worcestershire sauce
- salt
- peppers
- 6 ozs Romaine lettuce (1 head)
- 1 red onion
- 1 bunch Radish
- ½ bunch cilantro
- ¼ oz pickled green peppers (from jar; 2 tsp)
- 4 slices Whole Wheat Bread
Preparation steps
Cut peppers in half, remove seeds, wash and grill skin side up in a preheated oven with the grill function until the bell pepper skin is black. Then allow to cool slightly. Peel off the skin, finely dice the peppers and marinate with vinegar and olive oil for about 15 minutes.
Meanwhile, hard boil eggs in 8-10 minutes. Then rinse, peel and cut into wedges.
In the meantime, for the sauce, peel and roughly chop the garlic. Halve the lime and squeeze out the juice. Remove the pit of the avocado and lift the flesh out of the skin. Puree garlic, lime juice, avocado, yogurt, and Worcestershire sauce with a hand blender. Season sauce with salt and pepper.
Clean lettuce, wash, cut into small pieces and spin dry. Peel the onion, halve, and cut into strips. Clean, wash and slice the radishes. Wash the cilantro, shake dry and pluck off the leaves.
Mix lettuce with diced peppers and arrange on plates. Arrange onion, eggs, and radishes on top. Drizzle with sauce, sprinkle green pepper on top, and garnish with cilantro leaves. Serve with bread.
