Zoodles, Tomato & Avocado Salad
Zoodles, Tomato & Avocado Salad - Looks great and tastes great!
Healthy, because
Even smarter
Nutritional values
If you are on a low-carb diet, these delicious zoodles are a great option, as they contain hardly any carbs but are packed with fiber, which helps keep you full for a long time.
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,758 mg | (44 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 medium size Zucchini
- 3 ozs dried Tomatoes (in oil)
- 7 ozs Cherry tomatoes
- 1 Avocado
- 2 Tbsps Lime juice
- 1 red chili pepper
- salt
- peppers
- 1 Tbsp Pine nuts
Preparation steps
Cut the zucchini into spaghetti with a spiral slicer.
Dab dried tomatoes and cut into small pieces. Wash and halve the cherry tomatoes.
Pour boiling water over the zucchini, leave to stand for 1 minute, drain and allow to cool.
Peel the avocado, remove the seeds and cut half of the flesh into cubes. Mix with 1 tablespoon lime juice.
Place the remaining avocado in a bowl with the rest of the lime juice. Coarsely mash with a fork. Wash, clean, chop, and stir in the chili. Season to taste with salt and pepper.
Roast the pine nuts in a dry pan until golden brown.
Divide the zoodles between two plates and add the avocado cream. Sprinkle with avocados, pine nuts and tomatoes.
