Seafood Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 10.9 μg | (363 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 246 μg | (123 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams mussels
- 200 milliliters dry white wine
- 1 bay leaf
- 200 grams King prawn (ready to cook, deveined and peeled down to the tail segment)
- 200 grams cooked potatoes
- 1 Cucumber
- 150 grams Cherry tomatoes
- 2 mild, red Pepperoncini
- 1 shallot
- 1 green Bell pepper
- 2 fresh garlic cloves
- 2 Tbsps lemon juice
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 handful finely chopped Fresh herbs (parsley and dill)
- salt
- freshly ground peppers
- 100 grams black Olives (pitted)
Preparation steps
Rinse the mussels and remove any that are already open.
Bring the wine to a boil with the bay leaf and add the mussels. Cover and cook for 3 minutes. Add the shrimp to the pot and cook for another 2 minutes. Remove both from the liquid. Discard any closed shells and remove the top half of the shells of the open mussels.
Peel the potatoes and cut into thin slices. Rinse the cucumbers and also cut into thin slices. Rinse, trim and halve the tomatoes. Rinse, trim and cut the pepperoncini into rings. Peel the shallot and also cut into thin rings. Rinse and halve the bell peppers and cut into small cubes.
For the dressing, peel and finely chop the garlic. Mix with 3-4 tablespoons of the wine broth, the lemon juice, the vinegar, the oil and the herbs. Season with salt and pepper.
Arrange all prepared salad ingredients decoratively on plates along with the olives. Serve drizzled with the dressing.
