Shrimp salad with gazpacho dressing
This is a perfect salad that highlights dark, leafy greens. It is light and refreshing – perfect for a summer evening.
288 cal
Serves 2
Prep time
0h 10m
Cook time
Total time
0h 10m
Ingredients
Directions
-
Step 1
Place the dressing ingredients in a food processor and puree. Makes 500 mL (2 cups). Set aside. -
Step 2
Place the romaine and kale in a big bowl and toss with 250 mL (1 cup) of the dressing. Save the rest of the dressing for another time. -
Step 3
Place ½ the lettuce mixture on one plate. Top with ¼ avocado, 3 shrimp and yellow (or red) pepper. Repeat for second plate. -
Step 4
Serve immediately.
Nutritional information
Per serving (1 of 2)
- Calories
- 288
- Protein
- 25 g
- Sodium
- 254 mg
- Potassium
- 1,371 mg
- Total fat
- 13 g
- Saturated fat
- 2 g
- Cholesterol
- 137 mg
- Carbohydrates
- 22 g
- Fibre
- 8 g
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2009.
