Shrimp, Pepper, and Cucumber Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 yellow pepper (chopped into 1-inch pieces)
- 1 Cucumber (halved lengthwise and sliced)
- 1 Tomato (cut into large pieces)
- 1 Tbsp Jalapeño (finely sliced)
- 6 large, cooked shrimp
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- lemons (for garnish)
Preparation steps
1.
In a large bowl combine pepper, cucumber, tomato, jalapenos and shrimp. Add lemon juice, olive oil salt and pepper. Toss gently until incorporated. Serve chilled or at room temperature, garnished with slices of lemon.
