Shrimp Salad with Snow Peas and Melon
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(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Pine nuts
- 1 Tbsp olive oil
- 400 grams raw shrimp
- 200 grams Snow peas
- salt
- 150 grams Cherry tomatoes
- 200 grams Charentais melon
- 2 Tbsps white balsamic vinegar
- 2 Tbsps vegetable oil
- peppers
Preparation steps
1.
Toast the pine nuts in a dry frying pan then pour out onto a plate to cool.
2.
Heat the olive oil in the frying pan and sauté the shrimp for 1-2 minutes. Set aside and let cool.
3.
Trim the snow peas and rinse. Blanch in boiling salted water for 1 minute. Shock in ice water and drain. Rinse the cherry tomatoes and cut in half. Cut the melon into pieces.
4.
Whisk the vinegar and oil together and season with salt and pepper. Toss with the snow peas, tomatoes, shrimp and melon. Serve sprinkled with pine nuts.
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