Rice and Prawn Salad with Cashews

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Rice and Prawn Salad with Cashews
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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)
Calorie582 cal.(28 %)
Protein40 g(41 %)
Fat31 g(27 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E9 mg(75 %)
Vitamin K100.4 μg(167 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin13.2 mg(110 %)
Vitamin B₆0.6 mg(43 %)
Folate94 μg(31 %)
Pantothenic acid0.6 mg(10 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C23 mg(24 %)
Potassium1,068 mg(27 %)
Calcium187 mg(19 %)
Magnesium248 mg(83 %)
Iron5.6 mg(37 %)
Iodine133 μg(67 %)
Zinc6.3 mg(79 %)
Saturated fatty acids11 g
Uric acid246 mg
Cholesterol189 mg
Complete sugar14 g

Ingredients

for
Ingredients
cup Long grain rice
salt
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
How healthy are the main ingredients?
CashewCoconut milkLong grain riceparsleysaltCucumber

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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