Vegetable Salad with Avocado Cream

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Vegetable Salad with Avocado Cream
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
343
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie343 cal.(16 %)
Protein6 g(6 %)
Fat24 g(21 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A1.9 mg(238 %)
Vitamin D0 μg(0 %)
Vitamin E5.1 mg(43 %)
Vitamin K127.7 μg(213 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.5 mg(36 %)
Folate173 μg(58 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C72 mg(76 %)
Potassium1,340 mg(34 %)
Calcium143 mg(14 %)
Magnesium72 mg(24 %)
Iron2.6 mg(17 %)
Iodine18 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids6.8 g
Uric acid67 mg
Cholesterol17 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
250 grams green Asparagus
150 milliliters dry white wine
2 Parsnips
2 carrots
2 purple carrots
200 grams Radish
1 Avocado
4 Tbsps Crème fraiche
1 Lime (juice)
salt
peppers
2 handfuls cilantro
2 pickled, green chili peppers
1 tsp Caper
1 tsp Sesame seeds
4 Tbsps olive oil
2 sheets Napa cabbage
How healthy are the main ingredients?
RadishNapa cabbageolive oilSesame seedsParsnipcarrot

Preparation steps

1.

Rinse asparagus, cut off hard ends and cut stalks diagonally into pieces. Pour wine into a saucepan and add enough water so that liquid is about 2 cm (approximately 1 inch) high. Place a steamer in saucepan and add asparagus. Close pot and steam for about 15 minutes.

2.

Meanwhile, peel both types of carrots and parsnip, cut in half lengthwise and then cut into 3 cm (approximately 1 inch) pieces.  Rinse, trim and halve the radishes.

3.

Remove steamed asparagus, drain and place carrots, parsnip and radishes in steamer. Close and steam for 7-10 minutes. Cool slightly.

4.

Meanwhile, cut avocado in half, remove pit and press flesh from skin. Puree and season to taste with creme fraiche, lime juice, salt and pepper.

5.

Rinse cilantro, shake dry and reserve a few sprigs for garnish. Pluck remaining leaves and finely chop. Drain chile peppers, remove seeds and chop together with the capers. Whisk with chopped cilantro and sesame seeds along with lime juice and oil. Season with salt and pepper.

6.

Spread the avocado cream on a plate. Top with steamed vegetables and drizzle with dressing. Serve garnished with cabbage and cilantro.