Seafood Salad

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Seafood Salad
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 40 min.
Ready in
Calories:
536
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie536 kcal(26 %)
Protein44.2 g(45 %)
Fat23.47 g(20 %)
Carbohydrates29.48 g(20 %)
Sugar added0 g(0 %)
Roughage3.63 g(12 %)
Vitamin A249.78 mg(31,223 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.61 mg(55 %)
Niacin14.03 mg(117 %)
Vitamin B₆0.5 mg(36 %)
Folate133.38 μg(44 %)
Pantothenic acid1.76 mg(29 %)
Biotin13.43 μg(30 %)
Vitamin B₁₂30.83 μg(1,028 %)
Vitamin C62.2 mg(65 %)
Potassium994.12 mg(25 %)
Calcium162.23 mg(16 %)
Magnesium99.45 mg(33 %)
Iron11.13 mg(74 %)
Iodine150.3 μg(75 %)
Zinc4.68 mg(59 %)
Saturated fatty acids3.6 g
Cholesterol175.5 mg

Ingredients

for
4
Ingredients
500 grams mussels
200 milliliters dry white wine
1 bay leaf
200 grams King prawn (ready to cook, deveined and peeled down to the tail segment)
200 grams cooked potatoes
1 Cucumber
150 grams Cherry tomatoes
2 mild, red Pepperoncini
1 shallot
1 green Bell pepper
2 fresh garlic
2 tablespoons lemon juice
2 tablespoons White vinegar
4 tablespoons olive oil
1 handful finely chopped Fresh herbs (parsley and dill)
salt
freshly ground peppers
100 grams black Olives (pitted)
How healthy are the main ingredients?
potatoOliveolive oilCucumbershallotgarlic

Preparation steps

1.

Rinse the mussels and remove any that are already open.

Bring the wine to a boil with the bay leaf and add the mussels. Cover and cook for 3 minutes. Add the shrimp to the pot and cook for another 2 minutes. Remove both from the liquid. Discard any closed shells and remove the top half of the shells of the open mussels.

2.

Peel the potatoes and cut into thin slices. Rinse the cucumbers and also cut into thin slices. Rinse, trim and halve the tomatoes. Rinse, trim and cut the pepperoncini into rings. Peel the shallot and also cut into thin rings. Rinse and halve the bell peppers and cut into small cubes.

3.

For the dressing, peel and finely chop the garlic. Mix with 3-4 tablespoons of the wine broth, the lemon juice, the vinegar, the oil and the herbs. Season with salt and pepper.

4.

Arrange all prepared salad ingredients decoratively on plates along with the olives. Serve drizzled with the dressing.