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Asian Avocado Salad

QUICK FACTS

  PREPARATION TIME
20 min (for 2 serves)

 
  COOKING TIME
0 min (for 2 serves)
  SALAD
Asian
 

SUMMARY

 

A vegan friendly recipe; Sliced avocado, tomato, cucumber and japanese rice vinegar are its main ingredients. Avocados provide nearly 20 essential nutrients, including potassium, Vitamin E, B-vitamins, folic acid and fiber. It also aids in the absorption of  fat-soluble nutrients, such as alpha and beta-carotene and lutein.

INGREDIENTS

100 g
  Avocado, sliced thinly
1.00 tomato (167 g)
  Tomato, sliced
40.00 slices (120 g)
  Cucumber, sliced thinly
1.00 tablespoon (2 g)
  Fresh Coriander Leaves, chopped
100 g
  Japanese Rice Vinegar
15 g
  Soy Sauce
2.00 packet (2 g)
  Splenda, Brown Sugar Blend
2 g
  Black Pepper, ground
1.00 teaspoon (5 g)
  Olive Oil
 

METHOD

1. Prepare Asian dressing: Place rice vinegar, soy sauce, sweetener, pepper, coriander and oil in a bowl and whisk until well combined. Set aside for 10 minutes for flavours to develop.

2. Place avocado, tomato and cucumber in a bowl.

3. Pour over dressing and toss gently to combine.

4. Serve with barbecued or grilled seafood, pork or chicken.

  NUTRITIONAL PANEL
Per Serve
Energy:
567.1 kJ  (135.5 kcal)
Protein:
2.6 g
Total Fat:
10.9 g
-Saturated:
2.7 g
-Mono-Unsaturated:
6.4 g
-Poly-Unsaturated:
1.4 g
Total Carbs:
3.9 g
-Complex Carbs:
0.2 g
-Sugar:
3.8 g
Fibre:
3.3 g
Water:
178.0 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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