Potato-pea Salad with King Prawns
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 12.84 g | (13 %) | ||
| Fat | 25.05 g | (22 %) | ||
| Carbohydrates | 42.11 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.05 g | (20 %) |
more nutritional values
| Vitamin A | 109.13 mg | (13,641 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 4.02 mg | (34 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.52 mg | (38 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 64.9 μg | (22 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 42.39 mg | (45 %) | ||
| Potassium | 1,138.54 mg | (28 %) | ||
| Calcium | 81.62 mg | (8 %) | ||
| Magnesium | 51.31 mg | (17 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 3.64 g | |||
| Cholesterol | 46.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 150 grams Frozen pea
- 3 Tbsps White vinegar
- 4 Tbsps Vegetable broth
- salt
- freshly ground peppers
- 6 Tbsps vegetable oil
- 2 tsps grated Lemon peel
- ½ bunch Chervil
- 16 King prawn (Cooked, shelled)
- 1 Tbsp vegetable oil
Preparation steps
1.
Scrub potatoes, peel and slice into thin slices. Cook in salted boiling water for about 10 minutes, then add the peas toward the end of cooking time and continue cooking about 2 minutes. Drain and transfer to a bowl.
2.
Mix vinegar with the broth, salt and pepper to taste, oil and lemon zest. Mix with the prepared ingredients. Rinse chervil, pat dry pluck leaves and add to the salad. Season to taste again.
3.
Rinse prawns, pat dry and cook in hot oil for 2-3 minutes. Season with salt and pepper, remove from pan and serve with the potato salad.
