15-minute feast

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
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