Avocado and Shrimp Salad

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Avocado and Shrimp Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 37 min.
Ready in
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 cal.(19 %)
Protein22 g(22 %)
Fat31 g(27 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E8.8 mg(73 %)
Vitamin K201.8 μg(336 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.7 mg(50 %)
Folate109 μg(36 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C46 mg(48 %)
Potassium1,359 mg(34 %)
Calcium174 mg(17 %)
Magnesium137 mg(46 %)
Iron3 mg(20 %)
Iodine101 μg(51 %)
Zinc3.6 mg(45 %)
Saturated fatty acids6.6 g
Uric acid178 mg
Cholesterol135 mg
Complete sugar6 g

Ingredients

for
4
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)
How healthy are the main ingredients?
SpinachparsleyAvocadoLimesalt

Preparation steps

1.

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.

2.

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.

3.

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.

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