Toast with Carpaccio, Arugula, Avocado and Parmesan
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 220 grams Beef fillet (trimmed)
- 4 slices Whole Wheat Bread (or focaccia, ciabatta)
- 4 Tbsps olive oil
- 1 garlic clove
- 1 bunch Arugula
- 1 Avocado
- 40 grams Parmesan (thinly sliced)
- 2 Tbsps chopped Walnut
- salt
- freshly ground peppers
- 1 Tbsp Walnut oil
- 1 lemon (juiced)
Preparation steps
1.
Wrap the beef in plastic wrap and freeze for about 1 hour.
2.
Drizzle the bread with 2 tablespoons olive oil and toast on both sides on the grill or in a grill pan. Peel and halve the garlic and rub on one side of the bread slices.
3.
Remove the meat from the freezer, unwrap and cut into thin slices (best with a slicer).
4.
Rinse the arugula, shake dry and spread on the bread slices.
5.
Peel the avocado, cut in half, remove the pit and cut into wedges. Place on the bread, top with the carpaccio and sprinkle with Parmesan cheese and nuts.
6.
Mix the remaining olive oil, walnut oil and lemon juice and drizzle over the bread. Serve immediately.
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