Tomato Salad with Avocado
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Avocado
- 2 Beefsteak tomato
- 2 Tbsps scallions
- 1 garlic clove
- 2 tsps medium-hot Mustard
- 3 Tbsps extra-virgin olive oil
- 1 tsp Mustard seed
- peppers
- lemon zest (for garnish)
Preparation steps
1.
Rinse the avocado, then peel, halve, and pit it. Cut each half into 6 slices. Rinse and core the tomatoes, then cut each into at least 4 beautiful slices.
2.
For the dressing whisk together the mustard with oil and 4 tablespoons of water until smooth. Crush the mustard seeds in a mortar coarsely, then add the chives and the garlic, pushed through a press, and add to the dressing. Season the dressing with pepper.
3.
Arrange alternating tomato and avocado slices on 4 plates, then drizzle dressing over and serve garnished with lemon zest.
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