Cauliflower Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
285
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cauliflower
- salt
- 4 Tbsps Canola oil
- 4 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 pinch sugar
- 12 size shrimp
- 3 garlic cloves
- 2 Tbsps dry white wine
- 4 handfuls Fresh herbs (such as cress, basil, arugula, baby chard)
Preparation steps
1.
Rinse and trim the cauliflower and cut into small florets. Place in a steamer basket placed on top a pot of salted water. Steam the cauliflower about 15 minutes until tender.
2.
Allow to cool and sprinkle with 2 tablespoons oil, vinegar, salt, pepper and sugar. Let soak approximately 20 minutes.
3.
Rinse the shrimp and pat dry. Peel the garlic and saute in the remaining hot oil. Add the white wine and the prawns. Saute approximately 5 minutes, turn and season with salt and pepper.
4.
Rinse the herbs and pat dry. Arrange on plates with the cauliflower and shrimp. Serve with pesto to taste.
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