Shrimp & Cauliflower Salad - 8.6g Carbs, 2g Fiber, 3.1g Sugar
From: www.ibreatheimhungry.com by Mellissa Sevigny
Low Carb and Gluten Free
Oh look, another low carb recipe featuring cauliflower… you're shocked, I know – and if you aren't a fan of cauliflower, you are probably sick of seeing it here. I just can't help myself though. It's becoming an addiction of sorts – and a deliciously healthy one at that!
a) Cauliflower is loaded with anti-oxidants & phyto-nutrients making it a proven cancer fighter.
b) Cauliflower is a powerful detoxifier and stimulates natural detox enzyme production.
c) Cauliflower can super charge your immune system – it's both anti-viral & anti-bacterial.
d) Cauliflower is chock full of Potassium, Calcium, B-vitamins and Vitamin C – among other things.
So if you needed even MORE reasons to love cauliflower, there ya go! It should be noted though, that if you have a history of gout, excessive consumption of cauliflower which contains purines, can aggravate your condition. Also, raw cauliflower is a goitrogen, and in excessive quantities is thought to inhibit thyroid function in people with existing thyroid disease, so be aware of that as well. Otherwise you can, and should, eat cauliflower with reckless and wild abandon – because it's both delicious and good for you!
Makes: about 6 cups
1 head cauliflower
1 lb medium raw shrimp
1 Tbsp olive oil
2 cucumbers
3 Tbsp fresh dill, chopped
1/4 cup olive oil
1/4 cup fresh lemon juice
2 Tbsp grated lemon zest
Salt & Pepper, to taste
Peel & clean your shrimp, removing the tails also. Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 – 10 minutes or until opaque. Don't over cook them or they will be rubbery.
Meanwhile, cut all of the florets off of the cauliflower – discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly. While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time. Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat. Taste and then season with salt and pepper as desired.
This salad is relatively easy to make, it keeps well, and even gets better with a day or two in the fridge. It's also hearty enough to eat as a complete lunch, so it's perfect if you're packing it for work or just a busy day on the go.
Makes: about 6 cups
Serving Size: 1 cup
Nutrition per Serving: 214 Calories, 13g Fat, 5g Net Carbs, 17g Protein
Nutrition From: www.caloriecount.about.com
Servings: 6
Nutrition per Serving: 216 Calories, 111 Calories from Fat, 12.3g Total Fat, 2g Saturated Fat, 0g Trans Fat, 159mg Cholesterol, 205mg Sodium, 480mg Potassium, 8.6g Total Carbs, 2g Dietary Fiber, 3.1g Sugars, 19.2g Protein
Vitamin A 9% - Vitamin C 52% - Calcium 12% - Iron 8%
Nutrition Grade: B+
Good points:
High in phosphorus
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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