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Cool salad with white fish
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
507
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Roast the cashew nuts in a pan without fat until golden brown.
2.
Mix the lime juice and olive oil to make a dressing. Season with salt and ground black pepper and mix with the cucumber slices.
3.
Heat a non-stick pan without fat and grill the fish on both sides for a total of 6-8 minutes. Season with salt and ground black pepper.
4.
Arrange the cucumber slices on plates and scatter the chopped avocado over. Sprinkle with the fried onions. Place the fish next to the salad, garnish with cashew nuts and serve.
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