Shrimp and Avocado Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams shrimp
- salt
- 1 Romaine lettuce
- 1 red onion
- 1 mild red Pepperoncini
- 1 red chili pepper
- ½ shallot
- 6 Tbsps Avocado oil (or olive oil)
- 1 lemon (juiced)
- salt
- white peppers
- 1 pinch sugar
- 2 Avocados
- ½ handful cilantro
Preparation steps
1.
Blanch the shrimp in boiling salted water for 1 minutes. Remove from the water, rinse under cold water, and drain thoroughly.
2.
Rinse the leaves, and tear into bite-sized pieces if you;d like. Peel and julienne the onion. Rinse and trim the peppers. Halve lengthwise, remove the seeds, and julienne. Rinse and trim the pepperoncini. Remove the seeds and finely dice. Peel and finely dice the shallot. Mix the chili and the shallot with the oil and lemon juice. Season to taste with salt, pepper, and sugar.
3.
Halve the avocado, remove the seed and the shell, and cut into wedges. Rinse and dry the cilantro, then remove the leaves.
4.
Mix the lettuce with the shrimp, avocado, peppers, and onions. Transfer to plates, drizzle with the dressing, and serve.
