Cucumber Shrimp Salad with Greek Yogurt
Cucumber Shrimp Salad with Greek Yogurt - Ultimate low carb feast!
Healthy, because
Even smarter
Nutritional values
In this country iodine is scarce - how good that shrimps provide plenty of it. Our thyroid gland needs the trace element to produce two vital hormones that regulate energy metabolism, among other things. Cucumbers are very rich in potassium and can therefore have a positive effect on blood pressure. In addition, the water-containing vegetable provides a large portion of moisture and ensures plump skin from the inside.
If you prefer to make the cucumber salad with Greek yogurt vegetarian, replace the shrimp with crispy fried cubes of smoked tofu. Alternatively, you can sprinkle the cucumber salad with Greek yogurt with a handful of crumbled feta.
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 red onion or leeks (optional)
- 1 tsp Raw cane sugar
- 1 pinch Red pepper flakes
- 2 tsps Sumac (Asian spice)
- 3 Tbsps mild Red wine vinegar
- 1 ¾ ozs Pepperoncini (glass; drained weight)
- 2 Cucumber
- 2 Tbsps Poppy seeds
- 2 Tbsps lemon juice
- 7 ozs Greek yogurt
- 4 Tbsps Sherry vinegar
- salt
- peppers
- 2 sprigs Dill
- 1 sprig thyme
- 6 Tbsps olive oil
- 5 ozs almonds
- 2 Tbsps Pomegranate seed
- 9 ozs shrimp (ready to cook; peeled, tail on).
- ½ tsp fennel seeds
Preparation steps
Peel and halve the onion and cut into fine strips. Place in a bowl with sugar, chili flakes, sumac and red wine vinegar. Drain the hot peppers, add, mix and set aside.
Clean and wash the cucumbers, cut in half lengthwise, remove the core and finely dice the halves. Mix in a bowl with poppy seeds, lemon juice, yogurt, sherry vinegar, salt and pepper. Wash herbs, shake dry, pluck tips and leaves and chop. Add to the cucumbers with 4 tablespoons olive oil.
Arrange cucumber salad on a platter and spread onion mixture over it. Coarsely chop the almonds and sprinkle with the pomegranate seeds.
Rinse shrimp and pat dry. Heat remaining oil in a frying pan. Fry shrimp in it over medium heat for 3-4 minutes. Season with salt and pepper. Finally, sprinkle fennel seeds and to serve, arrange shrimp on top of cucumber salad with Greek yogurt.
