INGREDIENTS
- 1 packet of (7 THALASSES) shrimps, peeled and peeled
- 400 g baby spinach
- 300 g buckwheat
- 100 g roasted almonds
- 1 sprig of rosemary
- 1 tsp balsamic vinegar with fig
Salad with shrimps, buckwheat and spinach
6
Servings
40'
Preparation / Cooking
2/5
Δυσκολία
METHOD
In a small saucepan, add the buckwheat and water and bring to a medium boil. Let it simmer until it absorbs the water and softens. We strain it to remove any water and allow to drain.
In a small saucepan, add water and once boiling, add the shrimps for 3-4 minutes. Then, drain the shrimps.
Finally add all the ingredients together in a salad bowl, mix gently and serve.
Harokopeio University,
Department of Nutrition and Dietetics Science
Nutrition information
|
Per 100 gr |
% RI* |
| Energy | 381 Kcal/ 1596 Kj | 19,1% |
| Fat | 11 g | 15,7% |
| Saturated Fat | 1,2 g | 5,8% |
| Carbohydrate | 47,4 g | 18,2% |
| Sugar | 5,9 g | 6,5% |
| Dietary fiber | 8,8 g | – |
| Protein | 29,4 g | 58,8% |
| Salt | 0,4 g | 6,6% |
*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)
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