Pea Shoot Salad with Peas and Crabmeat

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Pea Shoot Salad with Peas and Crabmeat
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
180
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie180 cal.(9 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.6 mg(38 %)
Vitamin K40.4 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate78 μg(26 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C36 mg(38 %)
Potassium310 mg(8 %)
Calcium82 mg(8 %)
Magnesium47 mg(16 %)
Iron1.5 mg(10 %)
Iodine52 μg(26 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.1 g
Uric acid92 mg
Cholesterol52 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
150 grams pea shoots
100 grams Peas
salt
150 grams Crabmeat
1 organic Orange
1 Tbsp white balsamic vinegar
4 Tbsps grapeseed oil
How healthy are the main ingredients?
Crabmeatgrapeseed oilsaltOrange

Preparation steps

1.

Rinse pea shoots and shake dry. Blanch peas in salted boiling water. Drain and rinse with cold water. Let drain 2-3 minutes, then transfer to plates along with pea shoots.

2.

Separate crabmeat into bite-sized pieces and sprinkle over salad. Finely grate orange zest, then squeeze juice from orange. Whisk together zest, juice, oil and vinegar and season with salt. Drizzle salad with dressing and serve immediately.

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