Shrimp Niçoise Salad
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Ingredients
- 2 lb unpeeled medium-size raw shrimp, peeled and deveined
- ½ cup olive oil, divided
- 1½ lemons
- 2 cloves garlic, minced
- 1 lb green beans, trimmed
- 4 cups sliced romaine lettuce
- 3 beefsteak tomatoes, cut into wedges
- 1 cup pitted kalamata olives
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Toss shrimp with 2 Tbsp oil. Cook in a nonstick skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink.
- Grate 1 Tbsp zest from lemon; squeeze juice to equal 3 Tbsp.
- Whisk together lemon juice and zest, 5 Tbsp oil, and garlic; toss shrimp with 3 Tbsp dressing.
- Sauté green beans in 1 Tbsp hot oil in same skillet 2 to 3 minutes or until crisp-tender.
- Toss lettuce with remaining dressing. Arrange on a platter.
- Top with shrimp, green beans, tomatoes, and olives. Sprinkle with salt and pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
377
|
377
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 807 | 807 |
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