Shrimp and Arugula Salad
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 66.2 μg | (110 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Arugula
- 2 Tbsps pickled Caper
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 Red Bell pepper
- 2 small Tomatoes
- salt
- freshly ground peppers
- 300 grams fresh shrimp (prepped and ready to cook)
- 2 Tbsps olive oil (for frying)
Preparation steps
1.
Rinse the arugula, drain, remove the stems and cut the leaves. Rinse the peppers, remove the stems, cut in half, remove the seeds and white pith and cut the flesh into very fine strips. Rinse the tomatoes and cut into quarters.
2.
Stir together the oil, vinegar, capers, salt and pepper to make a vinaigrette. Fry the shrimp in hot oil briefly on all sides. Allow to cool briefly. Mix the arugula with the tomatoes, peppers and shrimp. Spread over 4 small plates, drizzle with the vinaigrette and serve as an appetizer.
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