Salad with Crabmeat and Mushrooms

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Salad with Crabmeat and Mushrooms
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie213 cal.(10 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.6 μg(8 %)
Vitamin E8.6 mg(72 %)
Vitamin K48.7 μg(81 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C16 mg(17 %)
Potassium501 mg(13 %)
Calcium66 mg(7 %)
Magnesium51 mg(17 %)
Iron1.9 mg(13 %)
Iodine78 μg(39 %)
Zinc1.6 mg(20 %)
Saturated fatty acids5.3 g
Uric acid118 mg
Cholesterol86 mg
Complete sugar1 g

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
How healthy are the main ingredients?
CrabmeatWatercresslemonsalt

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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