Citrus and Chicory Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For Salad
- 2 Grapefruit (peeled)
- ¼ cup finely chopped Red onions
- 4 Endive
- 1 ripe Avocado (pitted and peeled)
- ¼ cup finely chopped Red onions
- 2 ½ cups cooked shrimp
- ⅛ tsp salt
- ⅛ tsp freshly ground Black pepper
- For Vinaigrette Dressing
- 2 Tbsps good-quality, white balsamic vinegar
- 1 clove garlic cloves (chopped)
- ¼ tsp salt
- ¼ tsp freshly ground Black pepper
- ½ cup good-quality olive oil
- In Addition
- 1 bunch Watercress (small)
Preparation steps
1.
For Salad:
2.
Remove the white pith from the grapefruit. Working over a bowl to catch any juice, separate the grapefruit segments. Reserve any collected juice for the vinaigrette.
3.
Halve the endives lengthwise, and core; separating leaves. Cut avocado into 1/4-inch-thick slices. Arrange the grapefruit segments, endive, sliced avocado, red onion, and shrimp in a large serving bowl. Season with salt and pepper and gently toss.
4.
For Vinaigrette Dressing:
5.
In a medium bowl, whisk reserved grapefruit juice, vinegar, garlic, salt and pepper. Slowly beat in the oil, whisking constantly.
6.
To Serve:
7.
Drizzle dressing over salad and garnish with watercress, serve immediately.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
