Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Shrimp Asparagus Salad
Squeeze juice from the lemon. Peel the onion and cut into thin strips. Rinse the dill, shake dry, pluck needles and finely chop. Rinse the tomatoes, wipe dry and halve. In a bowl, combine lemon juice, onion, dill, tomatoes, shrimp, oil and agave syrup. Season with salt and pepper and mix well.
Rinse the asparagus, pat dry and peel thoroughly with a vegetable peeler. Trim the tough ends and cut the spears diagonally into slices. Leave the asparagus tips whole.
Blanch the asparagus in a large pot of boiling salted water until just tender, 4-5 minutes.
Drain the asparagus in a strainer.
Combine warm asparagus with the other ingredients and mix thoroughly. Season with salt and pepper and serve.
(Percentage of daily recommendation)
Calorie | 238 cal. | (11 %) | ||
Protein | 20 g | (20 %) | ||
Fat | 11 g | (9 %) | ||
Carbohydrates | 11 g | (7 %) | ||
Sugar added | 2 g | (8 %) | ||
Roughage | 5.5 g | (18 %) |
Healthy, because
Tomatoes are rich in lycopene, which help protect the body against free radical damage, while asparagus is a great source of nutrients such as folate and fiber.
Even smarter
The asparagus and tomato salad is a quick and light lunch, but you can serve it with a slice of whole-wheat bread to make it more filling. You can also replace the shrimp with smoked salmon to give you an extra portion of heart-healthy omega-3 fatty acids.