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Arugula Salad with Shrimp and Avocado

Quick to make, healthy, and beautifully bright.

Millo070Author avatar
Recipe author
Arugula salad with shrimp and avocado
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 9 g
Fats 66 % 23 g
Carbohydrates 9 % 3 g
250 kcal
GI: 100 / 0 / 0
    1. Sauté the shrimp in olive oil with the dill and Italian herbs. 2. Peel the avocado and put it in a bowl. 3. Chop the cherry tomatoes and add them to the avocado, along with the arugula; drizzle with balsamic vinegar and olive oil, toss, and mound in the center of a plate. 4. Shave the Parmesan into thin slices to garnish the salad, and stand the shrimp upright around the edge as shown in the photo.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Avocado - 208  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese, 45% fat - 389  kcal/100g
  • Arugula - 25  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Italian herb blend - 259  kcal/100g

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