Steamed leek and carrot salad with avocado
This steamed leek and carrot salad with avocado includes an olive oil and lemon dressing. It will nourish you with vitamins, antioxidants and low proteins.
Servings 1 person
- 1 Leek
- 1 carrot
- 1 lemon
- 1 tbsp olive oil
- 0.5 avocado
- salt optional
Put water to boil in a medium pan.
Rinse the leek a first time, then chop it. As you do so you may find extra dirt at junctures of stems. Rinse a second time. Peel the carrot and chop it as well.
Add the vegetables to the boiling water. There should be just enough water to cover them. Too much water may dilute nutrients. Cook for 10 to 15 minutes with a lid on.
Cut the avocado in half, then peel the skin. Place it in the center of the plate, slice it thinly.
Drain the vegetables, add them to the plate around the avocado. Finish by juicing a lemon and pouring it on top, along with olive oil. Salt optional.
Calories: 395kcal | Carbohydrates: 37g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Sodium: 69mg | Potassium: 991mg | Fiber: 13g | Sugar: 9g | Vitamin A: 11820IU | Vitamin C: 81.6mg | Calcium: 113mg | Iron: 3.3mg