Salsa Toasts
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 32 min.
Ready in
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices rustic Country bread (or brown bread, cut in half)
- 1 clove garlic cloves
- 1 Avocado
- 1 lemon (zest and juice)
- 1 small Red onion (very finely chopped)
- 4 Tomatoes (peeled and finely chopped)
- 1 handful flat-leaf parsley (leaves picked and finely chopped)
- 6 Tbsps olive oil
Preparation steps
1.
Heat the grill in the oven to 230°C (210° fan) | 450F gas 8.
2.
Put the bread on a baking tray and toast under the grill for 1-2 minutes, then turn over and toast the other side in the same way. Remove from the oven and leave to cool. Cut the garlic in half and rub over the toast while still warm.
3.
Peel and finely chop the avocado, and immediately drizzle over 2-3 tbsp lemon juice. In a bowl, mix together the onion, tomato and avocado with the parsley and 1/2 tsp lemon zest and season with salt and ground black pepper.
4.
Drizzle olive oil over the toast slices and top with the tomato and avocado mixture. Grind over a little coarse sea salt and black pepper and serve on a rustic wooden board.
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