Lentil Shrimp Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 21.4 g | (71 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 153.1 μg | (255 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,435 mg | (36 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Red Lentils
- 500 milliliters Vegetable broth
- 1 bunch scallions
- 1 Cucumber
- 200 grams Corn (canned)
- 200 grams shrimp (ready to cook)
- 1 shallot
- 1 chili pepper
- 1 tsp honey
- 3 Tbsps sesame oil
- 2 Tbsps White vinegar
- light soy sauce
- 1 Tbsp parsley (chopped)
- salt
Preparation steps
1.
Rinse lentils and bring to a boil with broth in a pot. Cover and cook about 5-6 minutes. Drain well.
2.
Rinse scallions, trim and cut into thin rings.
3.
Rinse cucumber, cut in half lengthwise and cut into thin slices.
4.
Drain corn.
5.
Peel the shallot and chop finely.
6.
Rinse chile pepper, trim, chop finely and mix with honey, sesame oil and white wine vinegar. Toss dressing with lukewarm lentils, vegetables and shrimp and allow to marinate 10 minutes. Then add parsley, season with soy sauce and serve.
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