Shrimp and Avocado Salad

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Shrimp and Avocado Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
407
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie407 cal.(19 %)
Protein13 g(13 %)
Fat36 g(31 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E7.4 mg(62 %)
Vitamin K33.5 μg(56 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.6 mg(43 %)
Folate66 μg(22 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C13 mg(14 %)
Potassium1,333 mg(33 %)
Calcium91 mg(9 %)
Magnesium93 mg(31 %)
Iron1.6 mg(11 %)
Iodine52 μg(26 %)
Zinc2.5 mg(31 %)
Saturated fatty acids7.2 g
Uric acid82 mg
Cholesterol68 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
200 grams peeled shrimp (frozen shelled and deveined)
1 herb Endive
1 shallot
½ bunch Cress
4 ripe Avocados
1 lemon (juice)
4 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Endiveolive oilCressshallotAvocadolemon

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.