Asparagus and Carrot Salad with Shrimp
(0 votes)
(0 votes)
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.
