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Prawn and mixed veggie salad
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
391
calories
Calories
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This light salad is packed with lean protein from the prawns.
Pair this salad with a hearty whole-wheat baguette for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 74.5 μg | (124 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,405 mg | (35 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 ⅔ cups shrimp (or prawns, ready to eat)
- 4 cups button Mushrooms
- 1 small Persian Cucumber
- ½ Lettuce
- 1 small Avocado
- 2 cups cherry Tomatoes
- 1 clove garlic cloves (chopped very finely)
- 2 Tbsps clarified butter
- 2 Tbsps lemon juice
- For the dressing
- ½ lemon (juice)
- 2 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- 2 Tbsps vegetable stock
- salt
- peppers
Preparation
Preparation steps
1.
Clean and slice the mushrooms. Wash the tomatoes and pat dry. Wash the cucumber, halve lengthwise and then slice. Wash the lettuce, shake dry and tear into bite-sized pieces.
2.
Heat the clarified butter in a grill frying pan and fry/grill the mushrooms and garlic until golden.
3.
Halve the avocado, remove the stone and pull the peel away from the flesh in strips. Cut the flesh into bite-sized pieces and sprinkle with a little lemon juice.
4.
Put all the dressing ingredients into a salad dressing shaker and shake well.
5.
Mix all the salad ingredients with the shrimps and mushrooms, toss gently in the dressing and serve on plates.
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