Salad with Tomato and Avocado
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 92.9 μg | (155 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Batavia lettuce
- 200 grams Cherry tomatoes
- 1 mild onion
- 1 lemon
- 2 Avocados
- 4 Tbsps Canola oil
- 2 Tbsps Apple balsamic vinegar
- salt
- peppers
- 1 pinch sugar
- 4 tsps Sunflower seed
- 4 Tbsps Cress
Preparation steps
1.
Rinse and dry the lettuce, then tear into bite-sized pieces. Rinse and halve the tomatoes. Peel and finely chop the onion. Squeeze the lemon juice into a bowl. Halve the avocados lengthwise, remove the shell and the seeds, and thinly slice. Mix the avocados with the lemon juice.
2.
Mix the lettuce, tomatoes, onions, and avocados. Place the salad into small salad bowls. Mix the oil with the vinegar. Season to taste with salt, pepper, and sugar. Drizzle the salads with the dressing, sprinkle with the sunflower seeds and the cress, and serve.
