Shrimp Seafood Salad
A powerful vitamin kick is provided for here: one portion of the fine seafood salad easily covers the daily requirement of vitamin C and almost twice that of vitamin B12. Together with the fatty acids in olive oil, the latter helps to keep the heart and circulation going: ...by defusing the potentially harmful amino acid homocysteine.
Seafood salad almost like Italian salads - the noble salad among salads is guaranteed to be well received by low-carb fans and guests! It can easily be prepared in larger quantities for a meal with friends or a party buffet. It is a smart alternative to Shrimps Cocktail, as it is fresh, fruity and light without cocktail sauce. You can emphasize the fruity component by adding a quarter of a pineapple cut into pieces to your salad and a little wholemeal baguette as a side dish to complete the culinary pleasure and make it even more filling.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams shrimp (ready to cook)
- 200 grams cleaned Calamari (frozen, thawed)
- 1 garlic clove
- 2 onions
- 2 stalks Celery
- 1 yellow Bell pepper
- 100 grams Cherry tomatoes
- 1 Lime
- 1 bunch Basil
- 4 Tbsps olive oil
- 50 milliliters fish stock
- 2 Tbsps White vinegar
- salt
- peppers
- 8 small, green Olives (pitted)
Preparation steps
Peel and devein the shrimp, then rinse and pat dry.
Rinse squid tubes, drain and cut into rings.
Peel garlic and onions and chop finely.
Rinse and dry celery and remove any strings. Cut celery into thin slices. Halve bell pepper lengthwise, remove seeds, rinse and dry, then cut into thin strips.
Rinse and drain tomatoes, then halve. Squeeze the juice from the lime.
Rinse basil, shake dry, pluck leaves and finely chop.
Heat 1 tablespoon olive oil in a non-stick pan. Cook squid and shrimp over medium heat for about 2 minutes, stirring frequently.
Add the onions and garlic to pan and cook until translucent, about 1 minute.
Add fish stock and white wine vinegar to the pan and stir to combine. Season with salt and pepper and cook until liquid is reduced by half. Transfer mixture to a salad bowl and allow to cool slightly.
Meanwhile, heat 1 tablespoon oil in same pan. Cook celery and bell pepper for 1-2 minutes, continuously stirring. Remove from heat and allow to cool slightly. Finely chop the olives. Add the cooled vegetables to salad bowl.
In a small bowl, whisk together lime juice, 3 tablespoons water and oil. Season with salt and pepper. Drizzle dressing over the seafood salad. Sprinkle with chopped basil and serve.