Seafood Salad with Citrus Dressing
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 30.54 g | (31 %) | ||
| Fat | 18.89 g | (16 %) | ||
| Carbohydrates | 8.31 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.09 g | (4 %) |
more nutritional values
| Vitamin A | 70.19 mg | (8,774 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 4.31 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23.74 μg | (8 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.97 μg | (32 %) | ||
| Vitamin C | 57.67 mg | (61 %) | ||
| Potassium | 512.86 mg | (13 %) | ||
| Calcium | 96.43 mg | (10 %) | ||
| Magnesium | 66.36 mg | (22 %) | ||
| Iron | 1.62 mg | (11 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 2.49 mg | (31 %) | ||
| Saturated fatty acids | 2.66 g | |||
| Cholesterol | 316.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Leek
- 1 Red Bell pepper
- 1 small chili pepper
- juice of Organic orange
- 5 Tbsps olive oil
- 300 grams shrimp (peeled and deveined)
- 300 grams ready to cook Calamari
- 1 finely chopped garlic clove
- juice of lemons
- 2 finely chopped Fresh herbs (such as dill, tarragon, chives)
- salt
Preparation steps
1.
Rinse the leek and cut the white part into thin strips about 5 cm (approximately 2 inches). Blanch the leek strips in boiling salted water for 2 minutes, drain and rinse under cold water.
2.
Rinse the bell pepper, remove the ribs and seeds and cut into thin strips.
3.
Finely chop the chile pepper. Whisk together the orange juice, lemon juice, 3 tablespoons of olive oil, chile pepper, garlic and herbs until well combined. Heat the remaining olive oil in a large pan and quickly sauté the shrimp and calamari until the shrimp are opaque. Remove from heat and combine with the leek and bell pepper. Toss with the dressing, season with salt and refrigerate for at least one hour before serving.
