Citrus Shellfish Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Avocado oil
- 2 ⅔ cups King prawn (peeled and deveined)
- 2 pink Grapefruit (peeled and segmented)
- 1 red chili pepper (sliced)
- 4 cups Arugula
- 2 Tbsps mint (chopped)
- 3 Tbsps Cashews (crushed)
- 2 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the avocado oil in a large frying pan set over a high heat until hot. Season the prawns and saute in the oil for 3 minutes, tossing occasionally, until pink and tender to the touch.
2.
Tip the prawns into a bowl and leave to cool slightly. Add the grapefruit and sliced chilli, tossing well.
3.
Arrange the rocket on serving plates and top with the prawns, grapefruit, and chilli.
4.
Garnish with chopped mint and crushed cashews and drizzle with extra-virgin olive oil.
5.
Season with a little more ground black pepper before serving.
