Vegetable Salad with Avocado Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 127.7 μg | (213 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
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.
Remove steamed asparagus, drain and place carrots, parsnip and radishes in steamer. Close and steam for 7-10 minutes. Cool slightly.
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.
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.
Spread the avocado cream on a plate. Top with steamed vegetables and drizzle with dressing. Serve garnished with cabbage and cilantro.
