1. Prepare the following ingredients for the salad and place them in a salad bowl as you go:
- Drain and rinse the red beans.
- Peel (or not, but rinse it) the cucumber and cut it into large cubes.
- Peel the orange and dice it.
Tip: Using a sharp knife, cut off the top and bottom of the orange. Then, run the knife blade between the flesh and the peel of the orange to peel it. Turn it as you go to remove all the peel. Then, remove the segments (quarters) of the orange.
- Cut the avocado in half and remove the pit. Peel it like an orange and slice it.
- Peel and finely chop the onion.
- Rinse and finely chop the coriander (including the stems, they are edible).
2. Next, prepare the vinaigrette:
- Rinse the lime and using a grater or a knife, take 2 teaspoons of zest (green peel).
- In a bowl, mix 2 tablespoons of olive oil with the zest and a splash of lime juice. Season with salt and pepper. Optionally, add a spoonful of mustard.
Serve the red bean, avocado, and orange salad with the lime vinaigrette.
Ingredients for
servings
1
avocado
½
limes
1
cucumber
5leaf of
fresh coriander
400g of
canned red bean
½
red onions
1
orange
Rates
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Nutritional information *
Per serving
% RDA
Energy value
425 kcal
21 %
Fat
21,81 g
31 %
of which saturated
5,19 g
26 %
Carbohydrates
37,5 g
14 %
of which sugar
11,83 g
13 %
Protein
19,68 g
39 %
Fibers
21,38 g
?
More data
Salt
1,4 g
23 %
Cholesterol
0 mg
?
sodium
556 mg
?
magnesium
103 mg
34 %
phosphorus
339 mg
42 %
potassium
1261 mg
63 %
calcium
208 mg
26 %
manganese
1 mg
55 %
iron
4 mg
28 %
copper
1 mg
79 %
zinc
2 mg
15 %
selenium
3 µg
5 %
iodine
?
?
vitamin A
0 µg
0 %
beta-carotene
50 µg
?
vitamin D
0 µg
0 %
vitamin E
2 mg
24 %
vitamin K
27 µg
36 %
vitamin C
48 mg
79 %
vitamin B1
0 mg
15 %
vitamin B2
0 mg
4 %
vitamin B3
3 mg
15 %
vitamin B5
?
?
vitamin B6
0 mg
20 %
vitamin B12
0 µg
0 %
vitamin B9
154 µg
77 %
Less data
* As an indication, before cooking, RDA of the EU.