Salad with Shrimps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 22.48 g | (23 %) | ||
| Fat | 28.25 g | (24 %) | ||
| Carbohydrates | 23.83 g | (16 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 10.31 g | (34 %) |
| Vitamin A | 1,478.99 mg | (184,874 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.43 mg | (29 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 5.15 mg | (43 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 364.96 μg | (122 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 5.45 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67.78 mg | (71 %) | ||
| Potassium | 1,244.15 mg | (31 %) | ||
| Calcium | 243.2 mg | (24 %) | ||
| Magnesium | 119.07 mg | (40 %) | ||
| Iron | 5.41 mg | (36 %) | ||
| Iodine | 5.84 μg | (3 %) | ||
| Zinc | 2.28 mg | (29 %) | ||
| Saturated fatty acids | 2.87 g | |||
| Cholesterol | 70.88 mg |
Ingredients
- Ingredients
- 250 grams Red cabbage
- 3 Tbsps apple cider vinegar
- salt
- 1 pinch sugar
- 250 grams green soybean (frozen)
- 150 grams shrimp (ready to cook)
- 2 Tbsps Pumpkin seed
- 2 Tbsps Sunflower seed
- 1 Avocado
- 1 Romaine lettuce
- 4 Tbsps Canola oil
- freshly ground peppers
- 4 Tbsps chopped parsley
Preparation steps
Rinse cabbage, trim and cut or slice into thin strips. In a bowl, mix cabbage with 1 tablespoon of vinegar, salt and sugar, mix well and let rest for about 20 minutes.
Meanwhile, cook edamame in a pot of salted water for about 10 minutes until tender. Add shrimp during the last 1-2 minutes. Drain together, rinse and drain again. Toast pumpkin seeds and sunflower seeds in a dry skillet until golden brown. Then allow to cool and chop coarsely. Peel avocado, cut in half, remove pit and cut into small pieces. Rinse romaine lettuce, trim and cut into strips.
For the dressing, mix remaining vinegar in a bowl with oil and season with salt and pepper.
Arrange all prepared ingredients in deep plates and drizzle with the dressing. Serve garnished with parsley.
