Avocado and Mango Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 Mango
- 1 Avocado
- 1 shallot
- 2 Tbsps Lime juice
- 3 Tbsps olive oil
- 1 pinch sugar
- Sea salt
- freshly ground peppers
- 8 King prawn (peeled and deveined)
- 1 tsp Ras el hanout
- 1 handful Arugula
- 100 grams Whipped cream
- 2 Tbsps balsamic vinegar
Preparation steps
Peel the mango and the avocado. Halve the avocado, remove seed, and finely dice. Cut the mango from the stone, and finely dice also. Peel and finely dice the shallot. Mix the mango, avocado, and shallot with the lime juice, and 2 tablespoons of oil. Season to taste with salt, pepper, and sugar.
Rinse the shrimp and pat dry. Season with the ras el hanout, salt, and pepper. Heat the remaining oil in a pan, and sauté the shrimp for 2 minutes, until golden brown.
Rinse and dry the arugula, then coarsely chop.
Stir the cour cream until smooth, then season with salt and pepper.
Place the avocado mixture onto 4 plates using a serving ring. Spread the sour cream over the top. Top with 2 shrimp, and arrange the arugula around the avocado salad. Drizzle with balsamic vinegar, sprinkle with freshly ground black pepper, and serve.
