Watermelon and Mozzarella Salad with Shrimp
Watermelon and Mozzarella Salad with Shrimp - Sweet fruit, fresh cheese and crunchy Seafood complement each other perfectly.
Healthy, because
Even smarter
Nutritional values
The watermelon salad is not only light and low-fat, but also super refreshing! And the melon also does something for our health: lycopene, which is more commonly associated with tomatoes, is also found in watermelon. The strong antioxidant protects our cells from harmful environmental influences and thus also from the development of cancer.
Honeydew melon is an alternative to watermelon. Its pale yellow flesh is only slightly sweet and, like the watermelon, is also suitable for savoury dishes.
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 pc Watermelon (600 g)
- 1 bunch Basil
- 150 grams Bocconcini 9% fat)
- 600 grams shrimp (peeled, deveined)
- salt
- peppers
- 2 Tbsps Canola oil
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 tsp honey
Preparation steps
Peel and core the watermelon, then cut into bite-sized pieces. Rinse and dry the basil, then cut into thin strips. Drain the mozzarella.
Rinse the shrimp under cold water, pat dry, and season with salt and pepper. Heat the canola oil in a pan. Cook the shrimp over high heat for 2-3 minutes, until golden brown.
Mix the lemon juice, olive oil, and honey to form a vinaigrette. Season to taste with salt and pepper.
Mix the melon, mozzarella, shrimp, and basil. Divide into 4 bowls and drizzle with the vinaigrette.
