Avocado and Shrimp Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse oak lettuce and tear into pieces. Rinse arugula and coarsely chop. Rinse radicchio and tear into pieces. Rinse the parsley and chop finely. Rinse shrimp, pat dry and fry in olive oil, 3 minutes a side.
2.
Peel avocado, cut in half, remove the pit and dice flesh finely; sprinkle with lemon juice. Peel shallots and finely chop. Mix the lettuces together, sprinkle with mayonnaise, and arrange on plates. Add hot shrimp and scatter with avocado cubes and shallots. Finely chop olives and scatter over the top.
