Vegetable Salad with Avocado Cream
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 1 small Avocado
- 3 Tbsps lemon juice
- 50 grams cream cheese
- salt
- freshly ground peppers
- Tabasco sauce
- 1 pc Cucumber (about 10 cm)
- 1 Tomato
- 2 Tbsps Corn kernel (canned)
- 1 Tbsp Corn oil
- For the garnish
- Cress
Preparation steps
1.
For the salad, cut avocado in half, removing pit, peel and puree avocado in a blender with 1 tablespoon lemon juice and cream cheese and season with salt, pepper and a few drops of Tabasco.
2.
Rinse cucumber, cut in half lengthwise, remove seeds with a spoon and cut into small cubes. Rinse tomatoes, cut into quarters, remove seeds and also cut into small cubes.
3.
Mix remaining lemon juice with oil in a large bowl and season with salt and pepper. Add cucumber, tomatoes and corn to the bowl and mix. Serve salad with avocado puree and garnish with garden cress.
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