0
Print

Lettuce Salad with Lentils, Shrimp and Mango

0
Average: 0 (0 votes)
(0 votes)
Lettuce Salad with Lentils, Shrimp and Mango
318
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
Fat14.63 g
Saturated Fat Acids8.76 g
Protein20.41 g
Roughage7.15 g
Sugar added0 g
Calorie318
1 serving contains
Calories318
Protein/g20.41
Fat/g14.63
Saturated fatty acids/g8.76
Carbohydrates/g30.24
Added sugar/g0
Roughage/g7.15
Cholesterol/mg156.29
Vitamin A/mg961.86
Vitamin D/μg0.23
Vitamin E/mg1.47
Vitamin B₁/mg0.21
Vitamin B₂/mg0.2
Niacin/mg2.42
Vitamin B₆/mg0.31
Folate/μg235.49
Pantothenic acid/mg0.7
Biotin/μg5.88
Vitamin B₁₂/μg0.07
Vitamin C/mg40.86
Potassium/mg889.14
Calcium/mg155.17
Magnesium/mg66.28
Iron/mg2.82
Iodine/μg13.78
Zinc/mg1.86

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
½
8
Shrimp (cooked)
1
ripe Mango
100 grams
small brown Lentils
2 teaspoons
granulated Broth
1
white Onion
150 grams
3 tablespoons
1 teaspoon
freshly ground Pepper
print shopping list

Preparation steps

Step 1/2

Cover the lentils with 3/4 liter (approximately 3 cups) of water, add granulated broth and cook 45 minutes. Drain and let cool. Rinse lettuces, divide heads, shake dry and tear into bite-sized pieces. Peel onion and cut into thin rings. Peel mango, cut flesh off the core and dice into cubes.

Step 2/2

Rinse shrimp in cold water and pat dry. Mix sour cream with creme fraiche and season with salt and pepper. Arrange lentils with lettuce, shrimp and mango cubes on plates, top with seasoned sour cream and sprinkle with turmeric powder. Season with pepper.

Add comment