Fruit Rice Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 78 μg | (130 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 1 large Orange
- ½ bunch scallions
- 200 grams Long grain rice (basmati)
- 250 grams shrimp
- salt
- peppers
- 6 Tbsps Mayonnaise
- 3 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Curry
- 1 Tbsp finely grated onions
Preparation steps
1.
Combine rice with double amount of water and season with 1 pinch of salt. Bring to a boil and cook on low heat until rice is al dente and all liquid is absorbed. Add shrimp and half of scallions (cut into thin rings) to rice. Grate orange peel, separate orange segments. Mix with rice.
2.
Rinse and dry lettuce, arrange letuce leaves in serving bowls.Combine mayonnaise, yogurt, curry and onion to make a dressing. Place rice mixture onto lettuce leaves, drizzle with sauce. Season with salt and pepper and garnish with reserved scallions. Serve.
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