Shrimp Salad with Pineapple
Shrimp Salad with Pineapple - Tropical delight!
Healthy, because
Even smarter
Nutritional values
Due to the high water and vitamin C content boosts Pineapple stimulates the formation of serotonin; this puts you in a good mood. The enzyme bromelain from the tropical fruit also improves the utilization of proteins. Shrimp are bursting with protein and are very rich in iodine. The trace element is needed for the production of thyroid hormones and an efficient metabolism.
Not everyone can tolerate fresh pineapple - it's good that the exotic fruit can be easily replaced, for example with mango or apple.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 81.6 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 7 ozs mixed leaf lettuces
- 2 carrots
- 9 ozs Cherry tomatoes
- 9 ozs pineapple flesh
- 1 garlic clove
- 14 ozs shrimp (ready to cook; peeled)
- 4 Tbsps olive oil
- salt
- peppers
- 1 tsp honey
- 4 Tbsps balsamic vinegar
- 1 tsp Mustard
Preparation steps
Wash the lettuce and shake dry. Peel carrots and grate coarsely. Wash and halve cherry tomatoes. Cut pineapple flesh into wedges, then into fine slices.
Peel and finely chop the garlic. Rinse shrimp and pat dry. Brush a frying pan with 1 tsp oil and heat. Sauté shrimp in it for 5 minutes over medium heat until golden brown, mixing in garlic. Season with salt and pepper.
For the dressing, whisk together honey, balsamic vinegar, mustard and remaining oil and season with salt and pepper. Arrange the lettuce, tomatoes, carrots and pineapple on plates. Arrange the shrimp on top and drizzle the dressing over the shrimp salad with pineapple.
