Rice Salad with Crabmeat

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Rice Salad with Crabmeat
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 cal.(20 %)
Protein26 g(27 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added1 g(4 %)
Roughage4.4 g(15 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.5 mg(46 %)
Vitamin K75 μg(125 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.4 mg(29 %)
Folate61 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C24 mg(25 %)
Potassium731 mg(18 %)
Calcium204 mg(20 %)
Magnesium129 mg(43 %)
Iron3.2 mg(21 %)
Iodine136 μg(68 %)
Zinc3.3 mg(41 %)
Saturated fatty acids2.1 g
Uric acid214 mg
Cholesterol138 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
200 grams Basmati rice
400 grams Crabmeat
2 Tomatoes
1 carrot
2 scallions
1 garlic clove
2 Tbsps Sesame seeds (toasted)
1 tsp honey
1 Lime (for juice)
2 Tbsps olive oil
1 Tbsp sesame oil
Sea salt
cayenne pepper
Lettuce (for serving)
How healthy are the main ingredients?
CrabmeatBasmati riceSesame seedsolive oilsesame oilhoney

Preparation steps

1.

Cook rice and let cool. Pick crabmeat apart with a fork. Scald tomatoes with hot water, peel, cut into quarters and remove seeds and stems. Chop finely. Peel carrot and chop finely. Rinse, dry and cut scallions into thin rings.

2.

Peel and finely chop garlic, whisk with honey, lime juice and oil. Season to taste with sea salt and cayenne pepper. Combine rice, crabmeat and vegetables and toss salad with the dressing. Serve on lettuce leaves.

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