Melon and Prawn Rice Salad

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Melon and Prawn Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
266
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein14.46 g(15 %)
Fat7.81 g(7 %)
Carbohydrates37.66 g(25 %)
Sugar added0 g(0 %)
Roughage4.12 g(14 %)
Vitamin A14.98 mg(1,873 %)
Vitamin D0 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.33 mg(19 %)
Vitamin B₆0.28 mg(20 %)
Folate52.24 μg(17 %)
Pantothenic acid0.54 mg(9 %)
Biotin0.82 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.76 mg(52 %)
Potassium794.15 mg(20 %)
Calcium58.92 mg(6 %)
Magnesium61.51 mg(21 %)
Iron1.1 mg(7 %)
Zinc1.33 mg(17 %)
Saturated fatty acids0.85 g
Cholesterol94.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
125 grams
200 grams
Shrimp (frozen, cooked)
1
1
2 tablespoons
2 tablespoons
Pepper (freshly ground)
2 teaspoons

Preparation steps

1.

Put rice in twice the amount of boiling salted water and cook,

2.

covered, on low heat for 20 minutes, stirring occasionally.

3.

Thaw shrimp. Cut melon in half, remove seeds. Cut out pulp with a melon baller. Rinse and dry apple, quarter and core. Cut into small cubes. Mix apple cubes with lemon juice.

4.

Drain rice in colander and combine with shrimp, melon balls and diced apple. Drizzle with walnut oil and mix well. Season with salt, pepper and curry powder, let stand for about 15 minutes. Serve.