Fit Food by Jill Jacobsen

Author:Jill Jacobsen [Investimizer]
Language: deu
Format: epub
Publisher: Books on Demand
Published: 0101-01-01T00:00:00+00:00

Crab vinaigrette with radishes and cucumber

Light accompaniment to fried bread or potatoes. Low in calories, high in protein and minimal existing saturates make here from the health points. The colorful mix of shrimps, diced vegetables and herbs in a light oil and vinegar base also provides almost a third of the daily requirement of iodine; This trace element needed for thyroid hormone production.

Serves 4 meals

260 grams of shrimps (peeled)

½ cucumber (so about 200 grams)

½ bunch of radishes

½ bunch of dill

1 piece horseradish root (so about 50 grams)

2 tablespoons white wine vinegar

4 tablespoons vegetable classic

2 tablespoons canola oil

Salt and freshly ground pepper

1 pinch of sugar

The preparation sequence

give crabmeat on a screen, briefly rinse and dry well.

Cucumber peel, cut lengthwise in half and remove seeds with a spoon. The pulp finely chop and place in a bowl.

Clean radishes in water Clean and pat dry. Also finely dice and add to the cucumbers.

Dill in water cleaning, shake dry, pluck and chop flags.

Horseradish root peel and finely grate. give dill and horseradish to the cucumbers and radishes into the bowl. Crabs also be added.

In a small bowl of vinegar, broth and oil mix. Season with salt, pepper and sugar. The vinaigrette with the remaining ingredients together.

A Little Council

If you use an organic cucumber, you can absorb shelling refrain - that brings not only more flavor, but also more fiber. And who does not like dill, chives instead takes.

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