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Ensalada Esmeralda with Avocado Dressing Recipe

Ensalada Esmeralda with Avocado Dressing Recipe

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Ensalada Esmeralda with Avocado Dressing

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Ingredients

Count

Nutrition

280

Calories

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Ingredients:

Serving

1 lb zucchini, steamed whole
3 oz panela cheese
2 tbsp sliced green onion
2 roasted and peeled poblano chiles, cut in strips
sea salt , to taste
freshly ground black pepper , to taste
1/4 cup pimientostuffed olives, sliced

Directions:

Cut the zucchini in thick slices. Crumble the cheese. In a mediumsize bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.
Serve on bed of lettuce leaves and garnish with the olives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.87 Kcal (1172 kJ)
Calories from fat	189.36 Kcal
		% Daily Value*
Total Fat	21.04g	32%
Cholesterol	94.15mg	31%
Sodium	188.59mg	8%
Potassium	628.01mg	13%
Total Carbs	4.01g	1%
Sugars	0.15g	1%
Dietary Fiber	1.19g	5%
Protein	18.95g	38%
Vitamin C	38.9mg	65%
Vitamin A	0.2mg	7%
Iron	2mg	11%
Calcium	66.2mg	7%

Amount Per 100 g
Calories	155.36 Kcal (650 kJ)
Calories from fat	105.12 Kcal
		% Daily Value*
Total Fat	11.68g	32%
Cholesterol	52.26mg	31%
Sodium	104.69mg	8%
Potassium	348.63mg	13%
Total Carbs	2.22g	1%
Sugars	0.08g	1%
Dietary Fiber	0.66g	5%
Protein	10.52g	38%
Vitamin C	21.6mg	65%
Vitamin A	0.1mg	7%
Iron	1.1mg	11%
Calcium	36.7mg	7%

* 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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