Green Leef Lettuce with Prawns and Cucumber
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lollo Bionda
- 1 Cucumber
- 200 grams cooked King prawn
- 1 garlic clove
- 2 centimeters ginger
- 6 Tbsps olive oil
- 1 generous pinch Curry powder
- 4 Tbsps apple cider vinegar
- 1 tsp honey
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce, spin dry and pluck into small pieces. Peel the cucumber, cut in half lengthwise, remove seeds and cut into slices. Rinse the prawns, pat dry and place with the prepared salad ingredients on plates.
2.
For the dressing, peel the garlic and ginger and finely chop both. Sauté gently in 2 tablespoons hot oil until golden brown. Add the curry, remove from the heat and pour in the vinegar and a little water (2-3 tablespoons). Stir in the honey and the remaining oil and season with salt and pepper.
3.
Drizzle the dressing over the salad and serve.
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