Salad with Avocado and Shrimp
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 15.6 mg | (130 %) | ||
| Vitamin K | 314.8 μg | (525 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,428 mg | (36 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- salt
- 4 Lettuce
- 2 scallions (white parts only)
- 1 Avocado
- 300 grams Cocktail shrimp
- 1 Orange (juiced)
- 1 tsp honey
- 1 tsp spicy Mustard
- 2 Tbsps White vinegar
- Worcestershire sauce
- 5 Tbsps sunflower oil
- freshly ground peppers
Preparation steps
1.
Trim the bottom third of the asparagus. Peel, halve lengthwise, and cut into pieces. Blanch for 5 minutes in boiling salted water. Remove from the water, and drain well. Rinse and dry the lettuce, then tear into bite-sized pieces. Rinse, trim, and slice the scallions on a bias. Peel and halve the avocado. Remove the seed and thinly slice. Thoroughly drain the cocktail shrimp.
2.
For the dressing, mix the orange juice with the honey, mustard, vinegar, worcestershire sauce, and oil. Season to taste with salt and pepper.
3.
Mix all the prepared salad ingredients gently in a bowl. Drizzle with the dressing and serve.
