Smarter Home Cooking
Warm Seafood Salad
with vegetables
(1 vote)
(1 vote)
Warm Seafood Salad - Healthy eating from the sea!
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
237
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 183.9 μg | (307 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 165 μg | (83 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs mixed Shellfish
- salt
- 14 ozs Broccoli
- 9 ozs Snow peas
- 7 ozs Cherry tomatoes
- 2 sprigs rosemary
- 6 sprigs thyme
- 2 Tbsps scallions
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- ground paprika (sweet)
- peppers
Preparation steps
1.
Blanch seafood in a pot of salted water, drain, rinse with cold water and drain again. Rinse broccoli and snow peas, trim and also blanch in a pot of boiling salt water for 1-2 minutes. Drain, rinse with cold water and drain again. Rinse tomatoes and chop. Rinse rosemary and thyme, pluck leaves from stems and finely chop. Heat 2 tablespoons oil in a pan and briefly saute rosemary, thyme, chives and tomatoes. Remove from heat, add remaining oil, stir, add lemon juice and season with salt, paprika and pepper.
2.
Arrange vegetables and seafood on plates and serve drizzled with the dressing.
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