Asparagus and Carrot Salad with Shrimp

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Asparagus and Carrot Salad with Shrimp
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 kcal(15 %)
Protein23.33 g(24 %)
Fat21.46 g(19 %)
Carbohydrates10.82 g(7 %)
Sugar added1.05 g(4 %)
Roughage3 g(10 %)
Vitamin A776.85 mg(97,106 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.08 mg(6 %)
Folate149 μg(50 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.53 mg(14 %)
Potassium456.95 mg(11 %)
Calcium94.7 mg(9 %)
Magnesium48.13 mg(16 %)
Iron1.49 mg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids2.89 g
Cholesterol160.74 mg
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
green Asparagus
2
medium-sized Carrots
Pepper (freshly ground)
1 pinch
2 tablespoons
2 tablespoons
6 tablespoons
1 tablespoon
12
more Shrimp (ready to cook)

Preparation steps

1.

Rinse asparagus, snap off woody ends and peel the bottom third of each stalk. Peel carrot. With a vegetable peeler, shave asparagus and carrots lengthwise into thin slices. Add asparagus and carrots to a pot of salted boiling water seasoned with a little sugar. Bring to a vigorous boil, then immediately drain, rinse and drain again.

2.

To make dressing, whisk salt and pepper to taste with vinegar and 4 tablespoons oil. Pour dressing over asparagus and carrots and toss to coat. Stir in chives. Cover and let marinate about 15 minutes. 

3.

Heat remaining oil in a pan over medium heat. Add shrimp and fry until pink, 1-2 minutes. Season with salt, pepper and lemon juice.

4.

To serve, divide asparagus salad and shrimp among plates.