Sharp Salad with Cucumber, Crab, Papaya
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 667 mg | (17 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Cucumber
- 1 Papaya
- 4 scallions
- 300 grams Crabmeat (cooked)
- 1 red chili pepper
- 1 garlic clove
- 4 Tbsps Rice vinegar
- 2 Tbsps Lime juice
- 4 Tbsps vegetable oil
- salt
- 1 pinch brown sugar
- mint (for garnish)
Preparation steps
1.
Rinse the cucumber, cut off the ends, cut in half lengthwise and cut into thin slices. Peel the papaya, cut in half, remove seeds and cut the flesh into thin slices. Rinse, trim and cut the scallions into thin rings. Pick the crabmeat apart and serve with the prepared salad ingredients on plates.
2.
Rinse, trim and chop the chile. Peel the garlic and finely chop. Mix the chile, rice vinegar, lime juice and oil together. Add salt and sugar to taste and drizzle over the salad.
3.
Serve with mint garnish.
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