Rice and Prawn Salad with Cashews
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
582
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅞ cup Long grain rice
- salt
- ⅞ cup Coconut milk
- 1 tsp green Curry paste
- 2 ⅓ cups Prawn (cleaned and ready to cook)
- ½ Cucumber (peeled and diced)
- 1 Red onion (peeled and sliced)
- 4 Tbsps chopped parsley
- 1 Lettuce (Batavia or butterhead)
- ¾ cup Cashews
Preparation steps
1.
Cook the rice in lightly salted water for 15 -20 minutes. Drain in a sieve. Mix the coconut milk with the curry paste. Add the rice, diced cucumber, prawns, onion slices and 1 tbsp parsley and mix carefully. Wash and sort the lettuce and leave to drain. Lightly toast the cashews in a dry frying pan. Line a bowl with lettuce leaves and fill with the rice salad. Served sprinkled with the cashews and the remaining parsley.
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