Lobster Papaya Salad
Lobster Papaya Salad - A special treat
Healthy, because
Even smarter
Nutritional values
This wonderfully aromatic, light meal is rich in papains and vitamin C from the papaya and valuable lean protein from the lobster.
If you can't find a whole lobster, use cooked shrimp instead. Additional iron and other nutrients are obtained by sprinkling 2 tablespoons of sesame seeds, dry roasted in a coated pan, over the lobster salad.
(Percentage of daily recommendation)
| Calorie | 332 kcal | (16 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 105 mg |
Ingredients
- Ingredients
- ½ bunch cilantro
- 1 large Lime
- 2 tablespoons Thai fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons Canola oil
- 1 tablespoon sesame oil
- 1 small Papaya
- 1 Avocado
- 1 cooked lobster (about 21 oz, removed from the shell)
- 7 ounces mixed Lettuce
- 2 elongated shallots
- 4 ounces Snow peas
- salt
Kitchen utensils
Preparation steps
Rinse cilantro, shake dry, pluck leaves and chop coarsely.
To make the sauce, mix together the fish sauce, 3 tablespoons of lime juice, soy sauce, canola oil and sesame oil.
Peel papaya, cut in half and remove seeds.
Cut avocado in half, remove the pit and remove the skin.
Cut papaya and avocado into thin slices. Place on a plate and season with a little lime juice.
Cut lobster into bite-sized pieces. Mix in a small bowl with some sauce.
Rinse lettuces, spin dry and cut into bite-sized pieces.
Peel shallots and cut into very thin slices.
Trim peas and cut into thin strips. Bring a pot of salted water to a boil, add peas and blanch for 30 seconds. Then rinse in cold water and drain well.
Mix lettuces, shallots and peas with 2/3 of the remaining salad dressing and place on a plate. Add lobster, avocado and papaya and sprinkle with the remaining sauce. To taste, garnish with cilantro.
