Mediterranean Shrimp Salad with Garbanzo Beans
- August 14, 2019
Jennifer Anthony & Mary Jo McVay
This dinner salad will become a favorite easy option for summer nights.
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INGREDIENTS
1 lb raw shrimp, peeled and deveined
1 pinch sea salt + pepper
2 tbsp extra virgin olive oil
1 medium shallot, minced
8 cloves garlic, minced
¼ cup lemon juice + extra to squeeze on salad
2 cups cherry tomatoes, halved
2 tbsp fresh basil, thinly sliced
¼ cup kalamata olives, diced
1 cup garbanzo beans
8 cups spinach or other salad mix
DIRECTIONS
1
Rinse the shrimp and pat dry. Season with sea salt and pepper, set aside.
In a large saute pan, heat the olive oil on medium heat, add the shallots and garlic and saute for 2-3 minutes until the shallots and garlic are lightly crisp. Add shrimp to the pan and sear 1 minute on each side until opaque. Toss in lemon juice right before the shrimp is done cooking.
Add the tomatoes, olives, and garbanzo beans and saute another minute. Add the fresh basil, combine and remove from heat.
On plates, arrange 2 cups salad greens per plate, squeeze with fresh lemon juice and salt and pepper if desired. Top with shrimp mixture and enjoy.
COUNTS AS
2 Proteins, 1/2 Starch, 2 1/2 Vegetables, 1 Fat
NOTES
VIEW NUTRITION FACTS
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 258
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 22g8%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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