Rice and Cucumber Salad with Shrimp

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Rice and Cucumber Salad with Shrimp
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
484
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie484 cal.(23 %)
Protein17 g(17 %)
Fat17 g(15 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.1 mg(26 %)
Vitamin K26.7 μg(45 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate40 μg(13 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C21 mg(22 %)
Potassium507 mg(13 %)
Calcium105 mg(11 %)
Magnesium74 mg(25 %)
Iron1.5 mg(10 %)
Iodine55 μg(28 %)
Zinc2.4 mg(30 %)
Saturated fatty acids8 g
Uric acid153 mg
Cholesterol100 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
300 grams Rice (Long-grain)
200 grams shrimp (ready to Eat)
1 Cucumber
1 small onion
salt
2 Tbsps olive oil
freshly ground peppers
1 lemon (juice)
1 Tbsp balsamic vinegar (White)
150 grams Crème fraiche
parsley (for garnish)
How healthy are the main ingredients?
olive oilCucumberonionsaltlemonparsley

Preparation steps

1.

Cook rice according to package instructions. Meanwhile, peel and finely chop onion. Add onion to rice during the last 2 minutes of cooking time. Drain rice in a colander and let cool.

2.

Peel and halve cucumber lengthwise, scrape out seeds with a spoon, and cut flesh into cubes.

3.

In a bowl, mix together rice with cucumber and shrimp. Stir in about 3 tablespoons olive oil, along with the lemon juice. Mix well. Season generously with vinegar, salt and pepper and mix well. Let stand 10 minutes and taste for seasoning. Serve cold, topped with a dollop of creme fraiche.