Shrimp and Avocado Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,333 mg | (33 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw shrimp.
2.
Rinse and clean the endive, halve lengthwise and cut into strips.
3.
Finely dice the shallot. Tear the watercress into bite-size pieces.
4.
Halve avocados lengthwise, remove pits and remove the pulp from the shell and cut into small cubes.
5.
Brush the inside of the avocado shells with lemon juice, mix the rest with the pulp.
6.
In a bowl, gently mix the avocado cubes with the shrimp, endive, shallot, cress and olive oil, season with salt and pepper and spoon into the avocado shells.
