Corn and Pepper Salad with Crab
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
168
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 120 grams Corn (canned)
- 150 grams cooked Crabmeat
- 2 yellow Bell pepper
- 1 red Bell pepper
- 2 Tbsps olive oil
- 4 Tbsps Natural yogurt
- 1 tsp Lime juice
- salt
- peppers (freshly ground)
- cayenne pepper (for dusting)
- 4 half Limes (for garnish)
Preparation steps
1.
Strain the canned corn. Finely chop the crabmeat. Rinse, halve, remove the seeds and membranes, and dice the peppers. Sauté briefly in a pan with 1 tablespoon of hot oil. Remove from the heat, let cool, and set aside.
2.
Mix the yogurt with the remaining oil and lime juice. Season with salt and pepper.
3.
Mix the corn with the yogurt. Layer the yogurt, corn and peppers in glasses. Begin with the corn, follow with the yogurt, and finish with the peppers. Sprinkle with cayenne pepper and garnish with a slice of lime.
