Salad with Mussels and Grapefruit
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 22 min.
Ready in
Calories:
261
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams lamb's lettuce
- ½ Radicchio
- 1 Grapefruit
- 2 Tbsps scallions
- 1 tsp liquid honey
- 6 Tbsps Canola oil
- salt
- freshly ground peppers
- 8 Scallop (ready to cook)
Preparation steps
1.
Rinse both lettuces, spin dry and tear into small pieces. Peel and section the grapefruit, removing the white skin and membranes. Squeeze the juice from the remaining pulp and mix with the chives, honey and 4 tablespoons oil and season with salt and pepper.
2.
Rinse the scallops and pat dry, season with salt and pepper and saute in a hot, non-stick pan in the remaining oil until golden brown, about 1 minute on each side.
3.
Arrange the lettuces and grapefruit on a plate and drizzle with the dressing. Top with scallops and serve.
