Mediterranean Shrimp and Lentil Salad
A vibrant, protein-packed salad combining succulent shrimp with earthy lentils and fresh vegetables in a zesty lemon-herb dressing. A perfect quick and satisfying meal.
900 Kalorien
$6 pro Portion
$15 Min.
2 Portionen
quick-easy, any cuisine
Zutaten
- 250g raw shrimp, peeled and deveined
- 400g canned or pre-cooked lentils, drained
- 150g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 2 cloves garlic, minced
- 20g fresh parsley, chopped
- 45ml extra virgin olive oil
- 30ml fresh lemon juice
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
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Anleitung
- 1.In a large bowl, combine the drained lentils, halved tomatoes, diced cucumber, and chopped red onion.
- 2.In a small bowl, whisk together 30ml olive oil, the lemon juice, salt, and pepper to create the dressing.
- 3.Heat the remaining 15ml olive oil in a skillet over medium-high heat. Add the minced garlic and cook for 30 seconds. Add the shrimp, season with paprika, salt, and pepper, and cook for 2-3 minutes until pink.
- 4.Add the cooked shrimp to the lentil bowl. Pour over the dressing, add most of the chopped parsley, and toss gently to combine.
- 5.Garnish with the remaining parsley and serve immediately.
Nährwertinformationen
21g
fat
30g
carbs
13g
fiber
35g
protein
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition. It combines lean protein from shrimp with high-fiber lentils for sustained energy and digestive health. The fresh vegetables and lemon-oil dressing provide essential vitamins, minerals, and healthy fats.
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