Zoodle Salad with Avocado
Zoodle salad with avocado - All the flavor with non of the carbs!
Healthy, because
Even smarter
Nutritional values
Abundant potassium from zucchini balances the body's fluid balance and is also important for other metabolic processes such as the transmission of impulses in the muscle cells. Avocados convince with healthy, polyunsaturated fatty acids, which have a positive effect on heart and circulation.
If you don't have a spiral slicer, you can also use a peeler to cut tagliatelle from the zucchini. Instead of zucchini, other firm vegetables such as carrots are also suitable for making the low-carb pasta.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Zucchini
- salt
- 2 Avocados
- 7 ozs Cherry tomatoes
- 1 oz mixed lettuce leaves (1 large handful)
- 1 oz Pine nuts (2 TBSP.)
- 2 ¼ ozs Parmesan
- 5 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
- peppers
- ½ oz Caper (1 tbsp)
Kitchen utensils
Preparation steps
Wash and clean zucchini and form into vegetable noodles using a spiral cutter. Cook zoodles in boiling salted water for about 1 minute. Drain, rinse with cold water and drain.
Cut avocados in half, remove seeds, lift flesh from skins and cut into cubes. Wash and halve tomatoes. Sort lettuce, wash and shake dry.
Toast pine nuts in a hot pan without fat over medium heat for about 2 minutes. Remove from heat and let cool slightly. Slice Parmesan cheese.
Mix zoodles, avocado cubes, tomatoes and lettuce leaves in a bowl with oil, vinegar, pine nuts and some salt and pepper. Place zoodle mix on deep plates and sprinkle with Parmesan cheese and capers.
