Shrimp with Mixed Green Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse lettuce and tear into pieces. Rinse arugula and coarsely chop. Rinse radicchio, cut out stalks and tear into pieces. Rinse the parsley and chop finely. Rinse shrimp, pat dry and sauté in olive oil with parsley for 2-3 minutes, turning frequently.
2.
Peel avocado, cut in half, remove the pit and dice flesh finely. Sprinkle with lemon juice. Peel shallots and finely chop. Mix greens with mayonnaise, season with salt and pepper and spread on plates. Add hot shrimp and sprinkle with avocado cubes and shallots. Finely chop olives and sprinkle over the salads.
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