Name: Black Pepper Shrimp Salad with Cauliflower and Green Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g shrimp, peeled and deveined; 200 g cauliflower florets; 150 g green beans, trimmed; 150 g mixed salad greens (e.g., arugula, spinach, romaine); 1 tbsp black pepper, freshly ground; 2 tbsp olive oil; 1 lime, cut into wedges; 20 g fresh mint leaves, chopped; to taste Salt; 1 medium avocado Avocado slices (optional); 100 g Cherry tomatoes (optional)

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Black Pepper Shrimp Salad with Cauliflower and Green Beans

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Indulge in a refreshing bowl of Black Pepper Shrimp Salad featuring a delightful medley of mixed greens, crunchy cauliflower, and crisp green beans. Topped with perfectly sautéed shrimp infused with bold black pepper flavor, and finished off with vibrant fresh mint and a zesty lime wedge, this salad is a winner for any occasion. Feel free to swap out the greens or add additional toppings to fit your taste—flexibility is key in a great salad!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Postpartum Food

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g shrimp, peeled and deveined
200 g cauliflower florets
150 g green beans, trimmed
150 g mixed salad greens (e.g., arugula, spinach, romaine)
1 tbsp black pepper, freshly ground
2 tbsp olive oil
1 lime, cut into wedges
20 g fresh mint leaves, chopped
to taste Salt
1 medium avocado Avocado slices optional
100 g Cherry tomatoes optional

Equipment

Large mixing bowl
Deep frying pan or pot
Chef's knife
Cutting board
Serving salad bowl

Method

Begin by preparing the shrimp. In a mixing bowl, toss 400 g of shrimp with 1 tbsp of freshly ground black pepper, a pinch of salt, and 1 tbsp of olive oil. Let it marinate for about 10 minutes.
While the shrimp marinates, bring a pot of salted water to boil. Add 200 g of cauliflower florets and 150 g of green beans. blanch the vegetables for 3-4 minutes until they are tender but still crisp. Drain and set aside.
In a frying pan, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the marinated shrimp and sauté for about 5-7 minutes, or until the shrimp turn pink and opaque, stirring occasionally.
In a large mixing bowl, combine the mixed salad greens, blanched cauliflower, and green beans. Gently toss to combine.
Top the salad with the sautéed shrimp and garnish with 20 g of chopped fresh mint. Serve with lime wedges on the side.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 28gFat: 12gSodium: 450mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Feel free to get creative with your salad by adding ingredients like sliced avocado or cherry tomatoes for extra flavor and texture.
If you're looking to reduce the pepperiness, you can adjust the amount of black pepper to your preference.
Store leftovers in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh!
Happy cooking, and don’t hesitate to experiment—find your perfect mix!

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Black Pepper Shrimp Salad with Cauliflower and Green Beans