Kale salad with avocado and mozzarella: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	5
	Mix	5
10

Weight loss	Detention	Set
16%	12%	10%
972	1350	1620

Nutrient	% of RDA
U	????11
K	5471711175413
C	2125227541
B12	20201918161
B9	1313926135
B6	121282651
B5	1212101961
B2	1215112751
E	9991911
A	810101855
B3	5641041

Nutrient	% of RDA
Lutein	26262644?7
Prebiotics	23232346?23
Phosphorus	15151521105
Calcium	151515151513
Boron	12121224?4
Chlorophyll	11111132?11
Zinc	91291922
Potassium	911101376
Manganese	7981173
Iron	732541
Fibers	7111011?7
Glutathione	66122421
Magnesium	5661633
Selenium	5551031

Nutrient	% of RDA
Palmitic acid (Saturated)	22222233?43
Oleic acid (Omega-9)	10131218?14
Cholesterol	88830?15

Nutrient	% of RDA
Leucine	12161635114
Methionine	6881664
Lysine	6991842
Phenylalanine	5771593
Threonine	56613??

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: Italian

Difficulty: simple

741

Servings: 3 (1 serving ≈ 201 gram)

Digestion time: 3 hour

Complete protein: ✔

Kale has quite tough stems. Therefore, they need to be trimmed if you are buying whole leaves. Simply cut the stem out of the leaf by making a wedge-shaped cut. Tear or chop the rest of the leaf.

Mix kale (85 g), avocado (1 piece), mozzarella (130 g), garlic (1 clove), and cucumber (1 piece).

Drizzle with lemon juice (1 tbsp).

Season with spices and olive oil (20 ml).

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	Ingredient	Qty, g
	Avocado
	Cucumbers
	Mozzarella
	Kale
	Olive oil
	Lemon
	Garlic

	Product release:	603
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	6.2
Digestible proteins	5.2
Fats	13
Net carbohydrates	2.7
Calories	160 kcal
Indexes
Glycemic index	11.3
Glycemic load	0.7
Insulin index, II	14.6
Disease inflammatory index, DII	-0.41
Antioxidant, ORAC	1 150

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats