Tomato Salad with Avocado
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Avocados
- 4 Tomatoes
- 1 red Bell pepper
- 1 red chili pepper
- 1 onion
- For the vinaigrette
- 1 garlic clove
- salt
- peppers (freshly ground)
- 6 Tbsps lemon juice
- 4 Tbsps vegetable oil
- 1 Tbsp cilantro (finely chopped)
Preparation steps
1.
Peel, halve, and remove the seeds from the avocados. Cut the avocados crosswise into slices.
2.
Rinse and trim the tomatoes. Halve and cut crosswise into thin slices. Rinse, halve, and trim the peppers. Remove the seeds and membranes, and finely dice. Do the same for the chili. Peel and finely dice the onion.
3.
Peel the garlic, and pass through a press. Mix with the salt, pepper, lemon juice, and oil.
4.
Place the avocado and tomato slices on a plate, overlapping them alternately. Sprinkle with the bell pepper, chili, and onion, then drizzle with the marinade. Garnish with the chopped cilantro.
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