Shrimp and Snow Pea Salad
Serves 4 to 6
Time 1 hr 10 min
Spoon this refreshing salad onto a bed of lettuce leaves and serve with a hunk of crusty whole wheat bread for a delicious lunch or light dinner.
Special Diets:
Ingredients
- 1 1/2 pound medium shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon or lime juice
- 1 teaspoon honey
- 2 teaspoons finely chopped fresh marjoram
- 1/8 teaspoon crushed red chile flakes (optional)
- Ground black pepper, to taste
- 1 1/2 cup snow peas or cut, cooked green beans
- 1 celery stalk finely chopped
- 1/3 cup pitted sliced black or Kalamata olives
Method
Bring a large pot of salted water to a boil.
Add shrimp and cook, stirring often, until just pink and cooked through, 2 to 3 minutes.
Drain and set aside to let cool, then halve shrimp lengthwise.
Whisk together oil, lemon or lime juice, honey, marjoram, red chile flakes, salt and pepper in a large bowl.
Add snow peas or green beans, celery, olives and cooled shrimp and toss gently to combine.
Cover and chill for 1 hour then serve.
Nutritional Info:
Per serving: 250 calories (100 from fat), 11g total fat, 1.5g saturated fat, 205mg cholesterol, 490mg sodium, 7g carbohydrates (1g dietary fiber, 3g sugar), 28g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound medium shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon or lime juice
- 1 teaspoon honey
- 2 teaspoons finely chopped fresh marjoram
- 1/8 teaspoon crushed red chile flakes (optional)
- Ground black pepper, to taste
- 1 1/2 cup snow peas or cut, cooked green beans
- 1 celery stalk finely chopped
- 1/3 cup pitted sliced black or Kalamata olives