Potato and Shrimp Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 6 Tbsps lemon juice (freshly squeezed)
- 6 Tbsps olive oil
- 1 Tbsp Sherry vinegar
- salt
- freshly ground peppers
- cayenne pepper
- 1 shallot
- 2 ripe Avocados
- ½ bunch Arugula
- 250 grams shrimp (in brine)
Preparation steps
Rinse potatoes, cook about 25 minutes in salted water, peel and cut into slices. Transfer potato slices to bowl.
Mix 3 tablespoons lemon juice, oil, sherry vinegar, salt, pepper and 1 pinch of cayenne pepper to form salad dressing, then pour over potatoes and mix. Peel and finely chop shallot and add to potatoes.
Halve avocados lengthwise, core and peel. Cut each avocado half into 3 longitudinal columns then cut into slices about 1/2 cm (approximately 1/4 inch) thick. Quickly mix avocado slices with remaining lemon juice and add to potatoes.
Rinse arugula, cut off thick stalks if necessary, set aside some arugula for garnish and cut rest into strips. Add arugula strips and drained shrimp to potato salad, season to taste and serve garnished with remaining arugula.
