Seafood Salad Appetisers

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Seafood Salad Appetisers
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Health Score:
Health Score
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein6.68 g(7 %)
Fat15.86 g(14 %)
Carbohydrates9.84 g(7 %)
Sugar added0 g(0 %)
Roughage3.29 g(11 %)
Vitamin A1,410.39 mg(176,299 %)
Vitamin D0.16 μg(1 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.24 mg(17 %)
Folate93.53 μg(31 %)
Pantothenic acid0.69 mg(12 %)
Biotin5.38 μg(12 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C24.66 mg(26 %)
Potassium491.51 mg(12 %)
Calcium92 mg(9 %)
Magnesium35.42 mg(12 %)
Iron1.97 mg(13 %)
Iodine10.01 μg(5 %)
Zinc0.94 mg(12 %)
Saturated fatty acids3.52 g
Cholesterol87.33 mg
Author of this recipe:

Ingredients

for
20
Ingredients
1
1
Avocado (diced)
1 cup
cooked shrimp
1 cup
cooked Lobster meat (chopped)
½
10 leaves
red leaf lettuce (torn)
10
hard boiled Quail egg (peeled and halved)
1 head
Cocktail sauce
2
2 tablespoons
1 cup
3 tablespoons
2 tablespoons
½ cup
How healthy are the main ingredients?
MangoAvocadoOrange juice

Preparation steps

1.
For the cocktail sauce, whisk together the egg yolks, orange juice, salt and pepper. Add the oil drop-by-drop and then stir in the ketchup and Cognac. Whip the cream until semi-stiff and fold in.
2.
Peel the mango and cut the flesh away from the stone in wedges using a knife. Reserve a few wedges to garnish and finely dice the rest.
3.
Mix the shrimps and chopped lobster meat with the diced fruit and cocktail sauce, cover and stand in the fridge for about 1 hour.
4.
Divide the chicory into leaves and cut to a point at an angle.
5.
To serve, line 20 glasses with lettuce and fill with shrimp cocktail. Garnish with shelled, halved quail's eggs, chicory tips, dill tips, basil leaves and the reserved mango wedges.