Mixed Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
121
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 76 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Romaine lettuce
- 4 Tomatoes
- 1 Cucumber
- 2 herbs Endive
- 1 bunch parsley
- 4 shrimp
- 1 Tbsp vegetable oil
- For the dressing
- 2 Tbsps White vinegar
- salt (pepper)
- 1 bunch parsley
- salt (pepper)
Preparation steps
1.
Rinse the lettuce, shake dry and tear into bite-size pieces. Rinse tomatoes and cut into fine slices. Rinse endive, cut out wedges and divide into leaves. Rinse cucumber and cut into thin slices. Arrange the salad ingredients on four plates.
2.
Heat oil in a pan. Rinse shrimp in cold water, pat dry and remove the intestine using a sharp knife. Cook the shrimp on both sides for 3 minutes.
3.
For dressing, season vinegar with salt and pepper. Rinse the parsley, finely chop, shake dry, mix half with the dressing and distribute over salad, garnish each with a shrimp and remaining parsley leaves.
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