Toast with Kalahari Truffle and Avocado
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 slices Ciabatta
- 3 Tbsps olive oil
- 2 Avocados
- 2 Tbsps lemon juice
- salt
- 80 grams Kalahari Truffle
- peppers
- 1 garlic clove
- Cress (for garnish)
Preparation steps
1.
Slice the ciabatta, sprinkle with a little oil and toast until golden brown in a hot grill pan. Peel the avocados, halve, remove seeds and cut into thin wedges. Drizzle with lemon juice and 2 tablespoons of oil and salt.
2.
Thoroughly brush the truffle and cut into slices. Sauté briefly with the remaining oil, season with salt and pepper.
3.
Peel and halve the garlic. Rub the bread slices with the cut surfaces of garlic and then distribute the avocado slices. Cover with the truffle slices and serve garnished with watercress.
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