Fruit and Prawn Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 Tbsps Fruit Vinegar
- salt
- freshly ground peppers
- ½ tsp Mustard
- 1 pinch sugar
- 5 Tbsps olive oil
- 1 organic Orange
- 1 Grapefruit
- 2 ripe Star fruit
- 1 ripe Papaya
- ½ Lollo Bionda
- 12 peeled, cooked King prawn (About 450 grams)
- mint (to garnish)
Preparation steps
For the dressing: In a bowl, whisk vinegar with salt and pepper to taste. Whisk in sugar, mustard, and 4 tablespoons oil until emulsified.
Finely grate zest from half the orange. Stir zest into dressing. With a sharp knife, cut off peel and bitter white pith from orange and grapefruit. Reserve any accumulated juices in a bowl.
Cut orange and grapefruit lengthwise into quarters, then cut crosswise into 1 cm (approximately 1/2 inch) thick slices. Add juices and fruit to dressing. Rinse star fruit and cut into 1/2 cm (approximately 1/4 inch) thick slices. Mix with dressing.
Peel papaya, halve lengthwise and scoop out seeds with a spoon. Cut fruit crosswise into 1 cm (approximately 1/2 inch) slices. Mix with dressing. Rinse lettuce, separate into leaves, and spin dry. Tear into smaller pieces and transfer to plates.
Heat 1 tablespoon oil in a pan and fry prawns briefly. Season with salt and pepper.
Arrange fruit salad and prawns on lettuce leaves and serve garnished with mint.
