Salad with Lobster and Vegetable Chips
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
803
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the vinaigrette
- 1 shallot
- 3 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp honey
- 1 Tbsp lemon juice
- salt
- freshly ground pepper
- For the chips
- 1 Beet
- 1 potato
- 1 Tbsp Pastry flour
- Frying oil
Preparation steps
1.
For the chips, rinse the potatoes and red beet thoroughly. Peel the beet and the potatoes, and cut into thin slices. Coat the beet and potato slices with pastry flour and fry in hot oil.
2.
For the lobster, prepare the lobster and cut into bite-size pieces.
3.
Rinse and trim the mixed lettuce.
4.
For the vinaigrette, peel the shallot and chop finely, mix with vinegar, oil, honey and lemon juice and season with salt and pepper.
5.
Place the mixed lettuce and lobster on a plate and drizzle with the vinaigrette. Serve garnished with beetroot and potato chips.
