Lukewarm avocado tomato mushroom salad on bread
Preparation:
- Wash the mushrooms and tomatoes. Cut the mushrooms into quarters. (If they are quite large also cut smaller).
- Peel and finely dice the onion. Heat the keto margarine in a pan, first sweat the onions until translucent and then add the mushrooms and fry until they take on some color. Season with salt and pepper. Set aside.
- Quarter and seed the tomato and cut the tomato flesh into small cubes.
- Halve, pit and peel the avocado. Also cut into small cubes.
- In a bowl, mix the mushrooms with the tomatoes and avocado, season with salt, pepper, a squeeze of lime juice and the KetoMCT Oil 77%.
- Then arrange the salad on the bread, sprinkle with cress and a pinch of freshly ground pepper.
Ingredients
| Ingredient | Quantity |
|---|---|
| KetoSlices seeds dark (Kanso) | 100 g |
| KetoTomato (Kanso) | 65 g |
| Avocado | 100 g |
| Tomatoes | 100 g |
| Mushrooms, brown | 100 g |
| Onion | 30 g |
| KetoMargarine (Kanso) | 40 g |
| KetoMCT Oil 77 % (Kanso) | 20 ml |
| Cress | some |
| Salt, pepper | some |
| Lime juice | some |
| Ingredient | Quantity | |||
|---|---|---|---|---|
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1252 | 20,5 | 118,1 | 14,3 | 3,4 : 1 | 1 serving |
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