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Asparagus and Carrot Salad with Shrimp
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 313 cal. | (15 %) | ||
Protein | 30 g | (31 %) | ||
Fat | 17 g | (15 %) | ||
Carbohydrates | 8 g | (5 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 3.1 g | (10 %) |
more nutritional values
Vitamin A | 0.9 mg | (113 %) | ||
Vitamin D | 0.8 μg | (4 %) | ||
Vitamin E | 10 mg | (83 %) | ||
Vitamin K | 54.8 μg | (91 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 10.7 mg | (89 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 136 μg | (45 %) | ||
Pantothenic acid | 0.9 mg | (15 %) | ||
Biotin | 6.1 μg | (14 %) | ||
Vitamin B₁₂ | 2.6 μg | (87 %) | ||
Vitamin C | 27 mg | (28 %) | ||
Potassium | 751 mg | (19 %) | ||
Calcium | 186 mg | (19 %) | ||
Magnesium | 126 mg | (42 %) | ||
Iron | 1.9 mg | (13 %) | ||
Iodine | 145 μg | (73 %) | ||
Zinc | 4 mg | (50 %) | ||
Saturated fatty acids | 2.7 g | |||
Uric acid | 254 mg | |||
Cholesterol | 203 mg | |||
Complete sugar | 7 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
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.
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