Avocado and Shrimp Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 201.8 μg | (336 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,359 mg | (34 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams shrimp (de-veined, cooked)
- 2 red chili peppers
- 60 milliliters dry white wine
- 3 Avocados
- 1 Lime (juiced)
- 1 handful parsley
- salt
- peppers
- 4 handfuls young Spinach (100 grams)
- 4 Tbsps Peanut oil
- Lime wedge (for serving)
Preparation steps
Heat up the grill.
Rinse the shrimp and pat dry. Rinse the chile peppers, cut lengthwise, scrape out the seeds and finely dice.
Mix the shrimp with the chile peppers and place on a piece of aluminum foil of about 30 x 30 cm (approximately 12 x 12 inches). Fold up the sides of the foil and drizzle the white wine over the shrimp. Seal the package and place on the grill for about 7 minutes. Remove, open, and allow to cool.
Halve the avocados, separate from the pits and cut the flesh out of the shells. Chop into 1 cm wide strips (approximately 1/2 inch) and drizzle with the lime juice.
Rinse the parsley, shake dry, chop finely and scatter over the avocado.
Add the shrimp to the salad and season with salt and pepper.
Rinse the spinach, shake dry and transfer to plates. Arrange the shrimp and avocado salad on top and serve drizzled with the oil. If desired, also serve with rich lime wedges.
