Shrimp Salad
Shrimp Salad - An ideal snack that is easy to prepare and simply delicious
Healthy, because
Even smarter
Nutritional values
Lots of tasty and crunchy vegetables, valuable protein, and plenty of fiber and iodine-- this recipe has it all! The addition of sour cream and yogurt in place of mayonnaise also brings down the calorie count considerably.
Make sure to toast the bread before serving this recipe!
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 72 mg |
Ingredients
- Ingredients
- 4 ozs Sour cream
- 5 ozs Yogurt (low-fat)
- ½ Cucumber
- 1 Red onion
- ½ lemon
- 3 sprigs Dill
- salt
- peppers
- 11 ozs peeled shrimp
- 6 slices Spelt whole-grain bread
- 1 green Apple
- 2 beds Daikon cress
Kitchen utensils
Preparation steps
Mix together sour cream and yogurt in a bowl until smooth.
Peel cucumber, halve lengthwise, remove seeds and cut cucumber into small cubes. Peel onion and chop finely. Squeeze juice from lemon half.
Rinse dill, shake dry, pluck fronds and chop finely. Mix dill, cucumber and onion into yogurt mixture. Season with salt, pepper and 1-2 tablespoons lemon juice. Gently fold in cooked shrimp.
Toast bread slices on rack of a preheated oven at 400°F until lightly golden and crisp, 4-5 minutes. Remove rack from the oven and allow the bread to cool on it.
Just before serving, rinse apple, wipe dry, peel and core. Cut apple into thin strips and fold into shrimp salad.
Cut cress from the bed with kitchen shears, sprinkle over salad and serve with toasted bread.
