Shrimp Salad Stuffed Cucumbers

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Shrimp Salad Stuffed Cucumbers
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie213 cal.(10 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.6 mg(22 %)
Vitamin K32.6 μg(54 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate60 μg(20 %)
Pantothenic acid0.7 mg(12 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C32 mg(34 %)
Potassium674 mg(17 %)
Calcium166 mg(17 %)
Magnesium61 mg(20 %)
Iron1.2 mg(8 %)
Iodine57 μg(29 %)
Zinc1.5 mg(19 %)
Saturated fatty acids8.6 g
Uric acid95 mg
Cholesterol105 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Cucumber
1 Red chili pepper
3 ozs Yogurt (0.1% fat)
6 ozs Crème fraiche
2 Tbsps lemon juice
7 ozs small, cooked shrimp
2 handfuls Cress
salt
peppers
How healthy are the main ingredients?
CressCucumbersalt

Preparation steps

1.

Rinse and peel the cucumbers. Cut in half lengthwise and use a small spoon or melon baller to remove the seeds. Rinse the chile pepper, remove the seeds and cut into thin strips.

2.

Mix together the yogurt, creme fraiche, lemon juice and chile pepper. Coarsely chop the shrimp and about half of the cress and stir into the yogurt mixture. Spoon the mixture into the hollowed out cucumbers, season with salt and pepper and garnish with the remaining cress.