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
4
- 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.
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