Salad with Crabmeat and Mushrooms
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Crabmeat (or surimi)
- ½ bunch Watercress
- 100 grams mixed Lettuce
- 100 grams small button Mushroom
- 1 lemon
- 2 Tbsps White vinegar
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- 8 medium-sized button Mushroom
- 2 Tbsps butter
Preparation steps
1.
Cut crabmeat into 2 cm long (approximately 3/4-inch long) pieces. Rinse watercress and remove tough stems. Rinse, trim and spin lettuce dry. Tear into smaller pieces.
2.
Wipe the smaller mushrooms clean and cut into thin slices.
3.
With a sharp knife, remove lemon zest and cut into fine strips.
4.
Wipe the medium-sized mushrooms clean and remove stems. In a pan, sauté caps in hot butter on both sides. Season with salt and pepper.
5.
For the salad dressing, squeeze juice from lemon, mix with vinegar and oil and season with salt and pepper. Stir in some of the lemon zest. Toss lettuce, watercress, crabmeat and mushrooms with salad dressing and divide among bowls. Serve garnished with the sauteéd mushroom caps.
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