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Roasted Butternut, Baby Corn and Avo Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

4.3g

Energy (kJ)

804kJ

Energy (kcal)

192kcal

Carbohydrate incl. fibre (g)

22.6g

Carbohydrate excl. fibre (g)

15.2g

Sugar (g)

5.8g

Fibre (g)

7.3g

Fat (g)

11.4g

Saturated fat (g)

1.6g

Unsaturated fat (g)

8.7g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

236mg

Salt (g)

0.59g

Vitamin A (IU)

12428IU

Vitamin C (mg)

28.8mg

Calcium (mg)

64mg

Iron (mg)

1.20mg

Potassium (mg)

668mg

Total

17.0g

3215kJ

767kcal

90.2g

60.9g

23.3g

29.3g

45.7g

6.4g

34.8g

24.3g

10.5g

0.0g

0mg

945mg

2.36g

49713IU

115.3mg

258mg

4.80mg

2671mg

  • 500 g butternut, peeled and cubed
  • olive oil
  • 1 ripe avocado, cubed
  • 1 punnet baby corn, sliced in half lengthways
  • 100 g mixed baby leaves
  • 60 ml Knorr Creamy Sweet Chilli salad dressing