Seefood Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 131.4 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams mussels
- 150 grams Squid ring
- 150 grams shrimp (ready to cook)
- ½ bunch scallions
- 2 Lettuce
- 1 Grapefruit
- 2 Tbsps lemon juice
- 1 lemon
- 1 tsp fennel seeds
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- Tabasco sauce
Preparation steps
Cut the lemon into slices and boil in a pot with 300 ml (approximately 1 cup) of water along with the fennel seeds. Rinse the mussels.
Pour the prepared seafood into the lemon water, cover and cook over medium heat for about 4 minutes, then remove from the broth with a slotted spoon. Place in a bowl and let cool. Remove the mussel meat from the shells.
Rinse and trim the scallions and cut into thin rings.
Rinse the lettuce hearts, shake dry and cut into thin strips.
Peel the grapefruit with a knife and cut the fillets from the membranes, saving the juice. Mix the lemon and grapefruit juice with 3 tablespoons of the cooking liquid and oil to make a salad dressing. Season the dressing with salt, pepper and a few splashes of pepper sauce.
Toss the scallions and strips of lettuce with the seafood and dressing in a large bowl.
Arrange the seafood salad on plates and distribute the grapefruit segments on top. Serve with fresh toast as desired.
