Eggplant (Aubergine) & Avocado Salad Recipe

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Ingredients:

Serving

Directions:

Pare and dice eggplant.
Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
Set aside.
Peel and dice avocados.
Place in bowl and toss immediately with juice of 1 lemon.
Drain eggplant and combine with avocados.
Add chopped onion.
Whisk dressing again and add to mixture.
Toss gently.
Set aside for about 15 minutes.
Chill if desired.
Before serving, toss gently again and sprinkle with honey.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	391.44 Kcal (1639 kJ)
Calories from fat	302.93 Kcal
		% Daily Value*
Total Fat	33.66g	52%
Sodium	13.19mg	1%
Potassium	959.57mg	20%
Total Carbs	26.69g	9%
Sugars	10.57g	42%
Dietary Fiber	13.84g	55%
Protein	4.32g	9%
Vitamin C	39.4mg	66%
Iron	1.7mg	10%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	123.42 Kcal (517 kJ)
Calories from fat	95.51 Kcal
		% Daily Value*
Total Fat	10.61g	52%
Sodium	4.16mg	1%
Potassium	302.54mg	20%
Total Carbs	8.42g	9%
Sugars	3.33g	42%
Dietary Fiber	4.36g	55%
Protein	1.36g	9%
Vitamin C	12.4mg	66%
Iron	0.5mg	10%
Calcium	13.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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