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Seafood Salad with celery, tomatoes and olives
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
347
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 309 μg | (155 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 494 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
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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