Salad with Shrimp and Thousand Island Dressing
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 80.9 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 1 shallot
- ½ red Bell pepper
- ½ green Bell pepper
- 200 grams Mayonnaise
- 4 Tbsps Yogurt (0.1% fat)
- 3 Tbsps Ketchup
- 1 tsp sweet ground paprika
- Chili powder
- salt
- For the salad
- 150 grams mixed Lettuce (such as radicchio, frisee lettuce and iceberg)
- 1 Mango
- 1 red Bell pepper
- 8 Cocktail shrimp
- 1 tsp lemon juice
- freshly ground peppers
- Red pepper flakes
Preparation steps
1.
Peel and finely chop shallot. Rinse and halve peppers, remove seeds and ribs, and cut into very small cubes.
2.
Whisk together mayonnaise, yogurt, ketchup, shallots, diced bell peppers and paprika. Season with chili powder and salt.
3.
Rinse, trim and spin lettuce dry. Tear into small pieces. Peel mango, slice fruit away from pit and dice. Rinse and halve peppers, remove seeds and ribs, and dice.
4.
Arrange prepared salad ingredients on plates. Drizzle with lemon juice and season with freshly ground pepper and red pepper flakes. Serve with dressing.
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