Name: Lemon Herb Shrimp Salad with Cabbage and Cauliflower
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g shrimp, peeled and deveined; 150 g arugula; 100 g cabbage, finely shredded; 150 g cauliflower, chopped into small florets; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 tbsp fresh parsley, chopped; 1 tbsp sesame seeds

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Lemon Herb Shrimp Salad with Cabbage and Cauliflower

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Welcome to a refreshing and vibrant Lemon Herb Shrimp Salad! This delightful dish features a generous salad bowl packed with the goodness of arugula, cabbage, and cauliflower, all topped with succulent shrimp. The dressing, bursting with zesty lemon and fragrant herbs, brings a wonderful freshness to the dish. It’s garnished with freshly chopped parsley and a sprinkle of sesame seeds for an added crunch. Feel free to customize this salad by adding your favorite vegetables or changing up the herbs for a personal twist!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Postpartum Food

Cuisine: Global Healthy

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

400 g shrimp, peeled and deveined
150 g arugula
100 g cabbage, finely shredded
150 g cauliflower, chopped into small florets
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp fresh parsley, chopped
1 tbsp sesame seeds

Equipment

Large mixing bowl
Grill pan or skillet
Chef's knife
Cutting board
salad spinner

Method

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt, pepper, dried oregano, and dried basil. Cook for about 2-3 minutes on each side, until they are pink and opaque. Remove from heat and set aside.
In a large mixing bowl, combine the arugula, shredded cabbage, and chopped cauliflower.
In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to taste. Pour the dressing over the salad and toss well to coat all the vegetables.
Top the salad with the cooked shrimp and sprinkle with fresh parsley and sesame seeds.
Divide the salad into serving bowls and enjoy immediately!

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSodium: 350mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1800IUVitamin C: 25mgCalcium: 150mgIron: 2.5mg

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Lemon Herb Shrimp Salad with Cabbage and Cauliflower