Green Spear and Seafood Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 73.8 μg | (123 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Asparagus (woody ends removed)
- 1 Tbsp Avocado oil
- 1 clove black garlic cloves (finely chopped)
- 2 cups crayfish
- 1 cup cherry Tomatoes (quartered)
- 2 Tbsps lemon juice
- Chervil (to garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Blanch the asparagus in a large saucepan of salted, boiling water for 2 minutes. Drain well and refresh in iced water.
2.
Heat the oil in a large saute pan set over a moderate heat until hot. Add the garlic, fry for 15 seconds, and then add the crayfish.
3.
Continue to cook for 1 minute before draining the asparagus and adding to the pan.
4.
Cook for a further minute to warm through and then add the cherry tomatoes and lemon juice.
5.
Season to taste with salt and pepper, and then lift onto plates. Garnish with the chervil before serving.
