Nectarine Salad with Shrimp
Nectarine Salad with Shrimp - Fruity and hearty dish for sunny days
Healthy, because
Even smarter
Nutritional values
Nectarines are a wonderful source of vitamin K. The daily requirement is 60 to 80 micrograms. Around ten micrograms of the vitamin, which contributes to a healthy cardiovascular system, are contained in 100 grams of the juicy fruit. Small but mighty: The brain needs proteins and their building blocks, amino acids, as building material for messenger substances. They are used, for example, to quickly transmit and retrieve information in the nervous system. Shrimp offer plenty of them.
Instead of nectarines, the nectarine salad with shrimp can also be prepared with other fruit. For example, how about a delicious peach or pear salad?
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 155 μg | (78 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Nectarine
- 7 ozs Bocconcini (small mozzarella balls)
- 2 handfuls Arugula
- 2 handfuls Baby spinach
- 2 handfuls mixed leaf lettuce
- ½ bunch parsley
- 2 Tbsps balsamic vinegar
- 1 Tbsp white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- salt
- peppers
- 7 Tbsps olive oil
- 2 garlic cloves
- 12 ozs large shrimp (ready to cook, unpeeled)
Preparation steps
Wash nectarines, halve, remove pit and cut into narrow wedges. Slightly shred the mini mozzarella. Sort arugula, baby spinach, and leaf lettuce, wash and spin dry. Spread about 2/3 of the lettuce leaves on a platter or plate. Wash parsley, shake dry, and chop finely.
In a small bowl, whisk together both types of balsamic vinegar, lemon juice, honey, salt, pepper, and 4 tablespoons olive oil. Stir in the parsley and season the dressing to taste.
Peel and finely chop the garlic. Rinse shrimp and pat dry. Heat 1 tablespoon oil in a frying pan. Sauté nectarines in it for 1-2 minutes, turning over medium heat, then remove. Heat remaining oil in pan. Fry shrimp in it, turning over medium heat, for about 4 minutes, adding garlic after about 2 minutes and seasoning everything with salt and pepper.
Arrange shrimp, nectarines and mozzarella balls with remaining lettuce decoratively on bed of lettuce, drizzle with dressing and serve.
