Shrimp Niçoise Salad
Ingredients
- 1 lb peeled and deveined, medium size raw shrimp
- ¼ cup olive oil, divided
- 1 lemon
- 1 clove garlic, minced
- ½ lb green beans, trimmed
- 2 cups sliced romaine lettuce
- 2 tomatoes, cut into wedges
- ½ cup pitted kalamata olives
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Toss shrimp with 1 Tbsp oil. Cook in a nonstick skillet over medium-high heat 2 to 3 minutes per side or just until shrimp are done.
- Grate 1½ tsp zest and squeeze 1½ Tbsp juice from lemon. Whisk together lemon zest, lemon juice, 2½ Tbsp oil, and garlic. Toss shrimp with 1½ Tbsp dressing.
- Sauté green beans in ½ 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 | 3 | |
| Calories |
375
|
375
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 710 | 710 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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