Triple Decker Seafood Sandwich
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
591
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ripe Avocados (halved, pit removed)
- 2 Tbsps Lime juice
- 4 Tbsps Crème fraiche
- cayenne pepper
- 1 ¼ cups crayfish (cooked and ready to use, available from the chiller cabinet)
- 12 slices Wholemeal Bread (e. g. with carrots and whole grains)
Preparation steps
1.
Scoop out the avocado flesh from the skin. Chop and mix with lime juice. Mash with a fork, mix with the creme fraiche and season with salt and cayenne pepper.
2.
Rinse the crayfish meat, pat dry and chop roughly.
3.
Spread guacamole on 8 slices of bread and cover with crayfish. Place 2 slices on top of each other to form 4 sandwiches and cover each sandwich with one of the remaining slices.
