Seefood Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 131.4 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams mussels
- 150 grams Squid ring
- 150 grams shrimp (ready to cook)
- ½ bunch scallions
- 2 Lettuce
- 1 Grapefruit
- 2 Tbsps lemon juice
- 1 lemon
- 1 tsp fennel seeds
- 2 Tbsps Corn oil
- salt
- fresh ground peppers
- Tabasco sauce
Preparation steps
Cut the lemon into slices and boil with the fennel seeds in a pot with 300 ml (approximately 1 1/4 cup) of water. Rinse and open the clams.
Place the prepared seafood in the lemon water and cook covered over medium heat for about 4 minutes. Remove from the stock and place in a bowl to cool. Remove the clam meat from the open shells.
Rinse the scallions and cut into thin rings.
Rinse the lettuce hearts, shake dry and cut into thin strips.
Peel the grapefruit with a knife and cut the fruit from the skins. Collect the juice. Combine the lemon and grapefruit juices with 3 tablespoons of the cooking liquid and oil to create a salad dressing. Season with salt, pepper and a few splashes of hot sauce.
Combine the scallions and strips of lettuce with the seafood in a bowl. Mix in the salad dressing.
Arrange the seafood salad on plates and distribute the grapefruit segments on top. Serve with freshly baked bread.
