Rice and Cucumber Salad with Shrimp
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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.
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