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Scallop Skewers with Tropical Fruit Salad
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
328
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 Scallop (ready to cook, trimmed of muscle)
- 2 ripe Mangoes
- 1 ripe Papaya
- 1 red chili pepper
- ½ sprig Lemongrass
- 4 sprigs Lemongrass (to be used as skewers)
- 2 Limes (juiced)
- cold-pressed sunflower oil
- salt
Preparation steps
1.
Rinse and pat dry the lemon grass. Cut 4 stalks at the ends diagonally so that they are pointed. Cut the half stalk into thin rings.
2.
Peel the mango, cut the flesh from the pit, and dice. Peel the papaya, cut in half, remove seeds, and dice. Halve the chile pepper lengthways, remove the seeds and ribs if desired, and finely chop.
Mix the diced fruit with the chile pepper, lemongrass rings, salt, lime juice and 2 tablespoons of oil. Let stand for 10 minutes.
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