Mixed Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 231 μg | (116 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 345 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Iceberg lettuce
- 20 shrimp (peeled, deveined)
- 1 Lime
- 5 Tbsps olive oil
- 1 garlic clove (crushed)
- 1 Bell pepper (yellow)
- 100 grams Peas (green, fresh or frozen)
- 50 grams ham (cooked)
- 500 grams Tomatoes (small, such as cherry or grape tomatoes)
- 2 scallions
- salt
- peppers
Preparation steps
Whisk together 2 tsp lime juice, 2 tablespoons oil and the crushed garlic in a large bowl. Rinse and pat dry the shrimp, and place in the marinade.
Rinse and pat dry the bell pepper. Halve, remove seeds and ribs, and cut into strips.
Boil the green peas in salted water for about 4 minutes, then drain.
Rinse and pat dry the tomatoes, then cut into halves or quarters.
Rinse and spin dry the lettuce. Tear into bite-size pieces.
Rinse and shake dry the scallions and slice into rings.
Cut ham into cubes.
Stir together all ingredients. Whisk remaining oil with lime juice and season with salt and pepper. Remove shrimp from the marinade and saute in skillet until cooked through. Drizzle the dressing over the salad and arrange on serving plates. Place shrimp on top of salad. Serve immediately.
