Shrimp and Arugula Salad

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Shrimp and Arugula Salad
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie230 cal.(11 %)
Protein16 g(16 %)
Fat16 g(14 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.7 mg(56 %)
Vitamin K66.2 μg(110 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.3 mg(21 %)
Folate58 μg(19 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C80 mg(84 %)
Potassium433 mg(11 %)
Calcium113 mg(11 %)
Magnesium68 mg(23 %)
Iron1.2 mg(8 %)
Iodine70 μg(35 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.5 g
Uric acid126 mg
Cholesterol101 mg
Complete sugar4 g

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)
How healthy are the main ingredients?
Arugulaolive oilolive oilTomatosalt

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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