Shrimp Asparagus Salad
Shrimp Asparagus Salad - A light salad with a winning combination of mild and spicy flavors
Healthy, because
Even smarter
Nutritional values
Tomatoes are rich in lycopene, which help protect the body against free radical damage, while asparagus is a great source of nutrients such as folate and fiber.
The asparagus and tomato salad is a quick and light lunch, but you can serve it with a slice of whole-wheat bread to make it more filling. You can also replace the shrimp with smoked salmon to give you an extra portion of heart-healthy omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 109 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 red onion
- 1 bunch Dill
- 7 ozs Cherry tomatoes
- 5 ozs shrimp (cooked)
- 2 Tbsps olive oil
- 1 tsp Agave syrup (or honey)
- salt
- black peppers
- 1 lb white Asparagus
Kitchen utensils
Preparation steps
Squeeze juice from the lemon. Peel the onion and cut into thin strips. Rinse the dill, shake dry, pluck needles and finely chop. Rinse the tomatoes, wipe dry and halve. In a bowl, combine lemon juice, onion, dill, tomatoes, shrimp, oil and agave syrup. Season with salt and pepper and mix well.
Rinse the asparagus, pat dry and peel thoroughly with a vegetable peeler. Trim the tough ends and cut the spears diagonally into slices. Leave the asparagus tips whole.
Blanch the asparagus in a large pot of boiling salted water until just tender, 4-5 minutes.
Drain the asparagus in a strainer.
Combine warm asparagus with the other ingredients and mix thoroughly. Season with salt and pepper and serve.
