Salad with Avocado, Sausages and Mushrooms
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams button Mushroom
- 1 Red onion
- ½ Lettuce
- 200 grams or ham Bologna sausage (sliced)
- 1 Avocado
- 1 tsp lemon juice
- For the vinaigrette
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 tsp medium hot Mustard
- 2 Tbsps olive oil
- 2 Tbsps Nut oil
- 1 Tbsp freshly chopped Fresh herbs (such as parsley and chives)
- 1 tsp honey
- salt
- freshly ground peppers
Preparation steps
1.
For the salad: clean and slice mushrooms. Peel, halve and dice onion into small cubes. Remove outer lettuce leaves and rinse letuce, spin dry and chop. Cut sausage slices into pieces. Halve and pit avocado, separate pulp from the shell and slice. Immediately sprinkle with lemon juice.
2.
Arrange all salad ingredients on plates.
3.
For the vinaigrette: whisk vinegar with lemon juice, mustard, both oils, herbs and honey, season with salt and pepper. Toss salad with the dressing and serve.
