Kale Salad with Shrimp and Avocado
(4 votes)
(4 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
169
calories
Calories
Healthy, because
Even smarter
Nutritional values
This nutritious salad is a great source of cell-protecting antioxidants from the kale, as well as heart-healthy fats from the avocado and shrimp.
This salad tastes great with salmon or tuna instead of shrimp.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 134.4 μg | (224 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 24 ozs Kale
- 6 ozs shrimp
- 1 Tbsp lemon juice
- 4 ozs Avocados
- 1 bunch flat leaf parsley
- For the vinaigrette
- 3 Tbsps Wine vinegar
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Rinse kale, cut out heart
2.
Cut avocado into strips, rinse shrimp, pat dry and sprinkle with lemon juice. Combine the vinaigrette ingredients.
3.
Distribute kale on four plates, drizzle vinaigrette over the salad and garnish with strips of avocado and shrimp. Rinse parsley, pluck from the stems, and sprinkle over the salad.
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