Seafood Salad with Celery, Tomatoes and Olives

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Seafood Salad with Celery, Tomatoes and Olives
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
347
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie347 cal.(17 %)
Protein25 g(26 %)
Fat22 g(19 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D15.1 μg(76 %)
Vitamin E3.4 mg(28 %)
Vitamin K22.7 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.8 mg(73 %)
Vitamin B₆0.2 mg(14 %)
Folate78 μg(26 %)
Pantothenic acid1 mg(17 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂12 μg(400 %)
Vitamin C16 mg(17 %)
Potassium863 mg(22 %)
Calcium132 mg(13 %)
Magnesium98 mg(33 %)
Iron13.1 mg(87 %)
Iodine309 μg(155 %)
Zinc4.4 mg(55 %)
Saturated fatty acids8 g
Uric acid494 mg
Cholesterol330 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
8 Scallop (ready to cook)
40 grams butter
salt
freshly ground white peppers
2 stalks Celery
1 Tbsp black, pitted Olives
2 Tomatoes
500 grams mixed, cooked Shellfish (Prawns, squid rings)
1 Tbsp freshly chopped parsley
4 Tbsps olive oil
2 Tbsps White vinegar
How healthy are the main ingredients?
Celeryolive oilOliveparsleysaltTomato

Preparation steps

1.

Rinse the scallop and pat dry. Heat the butter in a skillet. and saute the scallops until golden brown on both sides. Remove, season with salt and pepper and let cool. Cut into bite-size pieces.

2.

Rinse the celery, remove the strings, and set the leaves aside. Thinly slice the celery. Drain the olives and cut into rings. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter, core and cut the flesh into cubes.

3.

Rinse the seafood, drain and mix in a bowl with the scallops, tomatoes, olives, parsley and celery.

4.

Add the oil and vinegar to the bowl, season with salt and pepper and toss to combine. Serve in bowls garnished with celery leaves.

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