Garlic Shrimp Salad - 10.69g Carbs, 3.18g Fiber, 4.95g SugarFrom: The George Mateljan Foundation
Enjoy this delicious shrimp salad as part of your Healthiest Way of Eating. It makes a great light meal on its own, or you can serve it as a side salad to a larger meal.
Prep and Cook Time: 25 min
4 medium cloves garlic, pressed
1 lb medium-sized cooked shrimp, best bought still frozen
1 bunch asparagus, cut into 1-inch pieces, discarding bottom fourth
3 Tbsp vegetable broth
1 fresh tomato, diced into 1/2-inch pieces
3 Tbsp chopped fresh parsley (or 3 tsp dried parsley if fresh not available)
Small head of romaine lettuce, chopped
*optional 2 oz crumbled goat cheese
Salt and fresh cracked black pepper, to taste
>> Dressing
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
1 tsp honey
Salt and fresh cracked black pepper to taste
Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the salad.
Add broth to medium skillet and after it has heated up, Healthy Saute asparagus for 5 minutes.
Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.
Discard outer leaves of lettuce head, rinse, dry, and chop. Serve shrimp mixture on bed of lettuce and top with crumbled goat cheese, if desired.
Serves 4
Healthy Cooking Tips:
Buying shrimp that is still frozen will ensure that it will be as fresh as possible. Because all shrimp comes frozen in stores once they have thawed they lose their freshness very quickly. This recipe was created to be very quick and easy, so we added already cooked shrimp to the ingredient list. If you have the time, obviously it would have better flavor if the shrimp was raw and you cooked it yourself. It is very important either way to make sure the shrimp is patted dry. Otherwise it will dilute the flavor of your salad. Also, if you plan ahead, this salad will taste even better if it marinates for a couple of hours. It's easiest to cut the bunch of asparagus at the same time. Just line up ends, cut off the bottom fourth (which is fibrous) and cut rest into 1-inch pieces.
Serves: 4
Nutrition per Serving: 222.91 Calories, 9.09g Total Fat, 5.54 g Monounsaturated Fat, 0.89 g Polyunsaturated Fat, 1.07 g Saturated Fat, 0g Trans Fat, 81.77 Calories from Fat, 9.63 Calories from Saturated Fat, 222.75 mg Cholesterol, 27.87g Protein, 10.69g Carbs, 3.18g Dietary Fiber, 4.95g Total Sugars, 5.30 mg Iron, 26.03 mg Magnesium, 662.48 mg Potassium, 360.48 mg Sodium
Posted by: chefgloria1030@yahoo.com
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