Go big on protein, omega-3s, and antioxidants with this shrimp salad.
PEA-BRAIN Peas are a smart choice, as 1 cup delivers 9 grams of both protein and fiber. Peas also have lutein, an antioxidant that helps protect eyes.
SHRIMP & PEA SALAD
MAKES 2 SERVINGS
1 lb frozen cooked and peeled shrimp
½ cup Persian cucumbers, sliced ¼-inch thick
1 cup peas Sea salt, to taste
½ cup grape tomatoes, halved
4 tbsp extra-virgin olive oil
3 tbsp red-wine vinegar
1 tsp balsamic vinegar
1 tsp minced garlic
2 pinches dry oregano
3 pinches black pepper
8 cups greens, mesclun, or spring mix
1. Place unopened shrimp in cold water until thawed or leave in the
refrigerator overnight. When ready to eat, rinse the thawed shrimp in a colander with cold water and allow to drain.
2. In a bowl, combine all the ingredients except for the greens. Toss well to coat. Place the greens in a serving dish and top with the shrimp mixture.
|NUTRITION PER SERVING|
|630 CALORIES||60g PROTEIN||26g CARBS||32g FAT|