Avocado Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams cooked, deveined King prawn
- 150 grams Iceberg lettuce
- 1 ripe Avocado
- 2 Tbsps lemon juice
- 2 Tbsps Yogurt (0.1% fat)
- salt
- freshly ground peppers
- Tabasco sauce
- 80 grams Whipped cream
- Dill (for garnish)
Preparation steps
1.
Rinse shrimp with cold water and drain. Rinse lettuce, trim and spin dry.
2.
Halve avocado, remove pit and loosen pulp with a spoon. Cut one half into large pieces and immediately sprinkle with 1 tablespoon of lemon juice. Crush second half with a fork and add remaining lemon juice and yogurt. Season with salt, pepper and Tobasco. Beat cream until stiff and fold into crushed avocado mixture.
3.
Divide lettuce leaves between 4 plates. Top with shrimp and avocado pieces. Add a little avocado sauce.
4.
Serve garnished with dill.
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