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虾仁沙拉

虾仁沙拉
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营养成分表

每份 230 克

% 每日参考值基于 2000 千卡饮食

卡路里 290 kcal
14% DV
总脂肪 17.0g
26% DV
单不饱和脂肪10.1g
多不饱和脂肪3.2g
饱和脂肪2.7g
反式脂肪0.1g
总碳水化合物 10.0g
3% DV
膳食纤维3.0g
淀粉3.0g
4.0g
蛋白质 24.0g
48% DV
动物蛋白24.0g

关于

这道虾仁沙拉以鲜虾为主,搭配新鲜香草、洋葱、混合生菜,并拌入带有油脂感的顺滑酱汁。整体高蛋白、脂肪适中、碳水较低,口感清爽又有饱足感。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱120.0mg22%
叶酸55.0mcg14%
烟酸3.4mg21%
泛酸0.7mg14%
维生素B20.2mg12%
维生素B10.1mg7%
维生素A180.0mcg20%
维生素B121.4mcg58%
维生素B60.2mg11%
维生素C18.0mg20%
维生素D0.5mcg3%
维生素E2.1mg14%
维生素K115.0mcg96%

矿物质

营养素含量DV%半衰期
95.0mg10%
180.0mcg20%
2.1mg12%
42.0mg10%
260.0mg37%
420.0mg9%
42.0mcg76%
620.0mg27%
1.7mg15%

虾仁沙拉

一款清爽的虾仁沙拉,搭配脆爽黄瓜、红洋葱、新鲜香草和柠檬蛋黄酱调味汁。最好冷藏后铺在混合生菜上食用。

配料


  • 熟虾仁,去壳:120 g

  • 混合沙拉菜:40 g

  • 黄瓜,切丁:25 g

  • 红洋葱,切薄片:10 g

  • 莳萝,切碎:3 g

  • 欧芹,切碎:3 g

  • 柠檬汁:10 g

  • 橄榄油:10 g

  • 蛋黄酱:8 g

  • 盐:1 g

  • 黑胡椒:0.5 g


  • 总计:230.5 g

    做法


  • 1. 在碗中将柠檬汁、橄榄油、蛋黄酱、盐和黑胡椒一起搅打均匀。

  • 2. 加入虾仁、黄瓜、红洋葱、莳萝和欧芹。轻轻拌匀,使其均匀裹上调味汁。

  • 3. 将混合沙拉菜摆放在盘中或碗中。

  • 4. 将虾仁混合物舀在生菜上,冷藏后食用。


  • 准备时间和烹饪时间


  • 准备时间:10 分钟

  • 烹饪时间:0 分钟


  • 实用提示


  • 混合前先将虾仁冷藏,可获得最佳口感。

  • 将洋葱切得非常薄,味道会更柔和。

  • 立即食用,以保持生菜脆爽。
  • 低碳水饮食无麸质无乳制品原始人饮食地中海饮食均衡饮食
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