Salad with Beef and Avocado
Salad with Beef and Avocado - A delicious combination of tender meat and crisp salad.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,462 mg | (37 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Beef fillet
- 2 red onions
- 2 red Bell pepper
- 300 grams Cherry tomatoes
- 2 small Radicchio (about 150 g)
- 60 grams black Olives (pitted)
- 1 ripe Avocado
- 4 Tbsps lemon juice
- 2 garlic cloves
- 5 Tbsps vegetable oil
- salt
- peppers
- 1 handful Basil
Preparation steps
Rinse the beef, pat dry and cut into narrow strips. Peel the onions and cut into strips. Rinse the peppers, cut in half, remove the seeds and finely chop. Rinse the tomatoes and cut into quarters.
Rinse the radicchio, spin dry and tear into pieces. Chop the olives. Cut the avocado in half, peel, cut into thin slices and sprinkle with a little lemon juice.
Peel the garlic and chop finely. Fry with the olives and 2 tablespoons oil in a hot pan. Add the beef strips and cook until tender. Season with salt and pepper.
Combine all the salad ingredients with the remaining oil and lemon juice in a bowl and season with salt and pepper. To serve, arrange the salad on plates, top with strips of beef and garnish with basil leaves.
