Shrimp and Mango Salad

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Shrimp and Mango Salad
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
396
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie396 cal.(19 %)
Protein32 g(33 %)
Fat21 g(18 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage5.5 g(18 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.8 μg(4 %)
Vitamin E10.6 mg(88 %)
Vitamin K317.7 μg(530 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin11.2 mg(93 %)
Vitamin B₆0.5 mg(36 %)
Folate151 μg(50 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C90 mg(95 %)
Potassium1,258 mg(31 %)
Calcium235 mg(24 %)
Magnesium148 mg(49 %)
Iron2.4 mg(16 %)
Iodine142 μg(71 %)
Zinc4.1 mg(51 %)
Saturated fatty acids3.3 g
Uric acid273 mg
Cholesterol203 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
4 Lettuce
1 bunch Arugula
1 Mango
1 ½ chili peppers
2 Tbsps White vinegar
7 Tbsps olive oil
Oranges (juiced)
1 pinch sugar
salt
freshly ground peppers
12 King prawn
1 garlic clove (crushed)
How healthy are the main ingredients?
Arugulaolive oilsugarMangoOrangesalt

Preparation steps

1.

Trim and rinse the lettuce hearts and shake dry. Remove the tough stems from the arugula and also rinse and shake dry. Slice the mango on both sides of the pit, scoop out the flesh and cut into wedges. 

2.

Rinse the chile peppers. Slice the whole chile pepper multiple times with a knife but so that it is still connected at the stem. Place in cold water so that it opens up. Trim the half chile pepper, remove the seeds, rinse and chop very finely.

For the dressing, mix the vinegar with 5 tablespoons of oil, the chile pepper cubes, the orange juice and the sugar and season with salt and pepper.

3.

Heat the remaining oil in a pan and fry the shrimp and garlic in it briefly. Season with salt and pepper.

Arrange the lettuce, mango slices and shrimp in a bowl or on a plate, drizzle with the salad dressing and serve garnished with the chile pepper blossom.

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