Mango and Avocado Salad with Beef
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 159.9 μg | (267 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,774 mg | (44 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Avocado
- 1 Mango
- ½ Cucumber
- 200 grams Beef fillet
- 1 Lettuce (as desired)
- 2 Tbsps vegetable oil
- 1 Tbsp lemon juice
- 6 Tbsps balsamic vinegar
- 2 Tbsps Port wine
- salt
- freshly ground peppers
Preparation steps
1.
Peel mango and cut out core. Peel avocado and remove stone. Cut mango and avocado into wedges and drizzle with lemon juice.
2.
Rinse cucumber and peel if desired. Cut in half, remove seeds and slice into 5 cm (approximately 2-inch) long matchsticks.
3.
Rinse lettuce, remove stalk and arrange on 1 large or 2 small plates, then distribute cucumber, avocado and mango on top.
4.
Cut beef into strips and fry in hot oil on all sides for about 4 minutes. Remove from heat and arrange on salad.
5.
Deglaze beef drippings with balsamic vinegar and port wine. Let boil down stirring often. Season with salt and pepper and drizzle over the salad. Serve sprinkled with pine nuts.
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