Crayfish and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
753
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 108.67 g | (111 %) | ||
| Fat | 31.62 g | (27 %) | ||
| Carbohydrates | 4.48 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.52 g | (5 %) |
more nutritional values
| Vitamin A | 159.65 mg | (19,956 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.86 mg | (82 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 40.03 mg | (334 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 302.24 μg | (101 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 1.76 μg | (4 %) | ||
| Vitamin B₁₂ | 13.71 μg | (457 %) | ||
| Vitamin C | 22.69 mg | (24 %) | ||
| Potassium | 2,131.24 mg | (53 %) | ||
| Calcium | 416.41 mg | (42 %) | ||
| Magnesium | 224.6 mg | (75 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 11.52 mg | (144 %) | ||
| Saturated fatty acids | 4.34 g | |||
| Cholesterol | 848.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 30 crayfish
- 2 scallions
- 150 grams Tomatoes
- 100 grams button Mushroom
- 100 grams small Zucchini
- 3 Tbsps White vinegar
- 2 Tbsps lemon juice
- 100 milliliters olive oil
- 1 tsp fennel seeds
- 2 Tbsps parsley (coarsely chopped)
- 2 Tbsps Chervil (coarsely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
In a large pot, bring about 5 liters (approximately 5 quarts) of salted water and the fennel seeds to a boil. Add the crayfish a few at a time and boil, covered, for about 7 minutes.
2.
Remove the tail and claws from the body, remove the tail meat from the shell and remove the intestine using a sharp knife.
3.
Use scissors to crack open the shells and detach the meat.
4.
Rinse and chop the scallions.
5.
Blanch, peel, seed and dice the tomatoes.
6.
Rinse zucchini and dice finely.
7.
Clean the mushrooms and finely dice also.
8.
Mix the lemon juice, vinegar, salt and pepper, and olive oil. Mix in the vegetables and herbs.
9.
Mix in the crab meat with vegetables and serve.
