Sandwiches with Pear and Shrimp
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
632
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 287.1 μg | (479 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,718 mg | (43 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Avocados
- 2 Pear
- 150 grams Cherry tomatoes
- 4 Lettuce
- 4 Tbsps Mayonnaise
- 4 Tbsps cream cheese
- 1 garlic clove
- lemon juice
- cayenne pepper
- 6 slices Whole Wheat Bread
- 200 grams shrimp
- 1 handful Alfalfa sprouts
Preparation steps
1.
Peel and halve the avocados. Remove the seeds and thinly slice. Rinse and quarter the pears. Remove the core and thinly slice. Rinse and quarter the tomatoes. Rinse and trim the lettuce, then pat dry.
2.
Finely dice the garlic. Mix the mayonnaise with the cream cheese and the garlic until smooth. Season to taste with lemon juice and cayenne peppers. Spread 4 slices of the bread with the mayonnaise mixture. Top with the shrimp, avocado, pear, lettuce, tomatoes, and the sprouts.
3.
Use 2 pieces of the topped bread as a base for the sandwiches. Top each with a slice of the plain bread. Flip the remaining two topped bread slices onto the plain bread to finish forming the sandwich. Halve the sandwich, cut the halves diagonally, and serve.
