Lobster and Mango Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
198
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 387 mg | (10 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cooked lobsters (each 500 grams)
- 3 Limes (juice)
- 1 tsp Sea salt
- 6 Tbsps olive oil
- 4 red chili peppers
- 4 Tbsps freshly chopped cilantro
- 1 bunch mint
- freshly ground peppers
- 2 tsps Curry powder
- 3 Mangoes
Preparation steps
1.
Remove the lobster meat from its shell and cut into bite-size pieces.
2.
Rinse the chilies and cut into rings. Rinse the mint and finely chop half the leaves. In a bowl, mix together the lime juice, sea salt and oil. Stir in the chopped mint, fresh coriander, chile rings and curry powder, season with pepper.
3.
Add the lobster to the bowl, toss to combine and refrigerate 1 hour.
4.
Peel the mangoes, cut the flesh from the pit and cut into wedges. Divide the lobster and mango among plates'and garnish with mint leaves.
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