Shrimp and Pumpkin Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 21.5 mg | (179 %) | ||
| Vitamin K | 90.1 μg | (150 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 2,299 mg | (57 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 191 μg | (96 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 548 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 small Hokkaido pumpkin
- 1 Zucchini
- 8 shrimp (deveined with tail)
- 2 Tbsps vegetable oil
- 1 red chili pepper
- 1 handful Beet Greens (or spinach)
- 2 Tbsps White vinegar
- 2 Tbsps olive oil
- 1 Tbsp Pumpkin seed oil
- salt
- freshly ground peppers
- cilantro
Preparation steps
For the salad: Peel pumpkin, cut in half, remove seeds and cut into small, bite-sized cubes. Cook in a pot of boiling salted water until tender-crisp, about 6-8 minutes. Drain and allow to cool.
Heat the oil in a skillet. Add the pumpkin and cook until golden brown. Season with salt and pepper to taste. Remove the pumpkin from the skillet and set aside.
In the same skillet, cook the shrimp until pink, about 3-4 minutes. Season with salt and pepper to taste.
Rinse the zucchini and cut into thin slices. Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the beet leaves and spin dry.
For the dressing: In a bowl, whisk the vinegar with the olive oil and pumpkin seed oil. Season with salt and pepper to taste.
For the salad: Add the pumpkin, shrimp, zucchini, chile pepper and beet leaves to the dressing and toss until coated.
For serving: Divide the salad between plates and garnish with cilantro.
