Corn Salad with Shrimp, Feta Cheese and Pesto
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
375
calories
Calories
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 375 kcal | (18 %) | ||
| Protein | 26.1 g | (27 %) | ||
| Fat | 14.7 g | (13 %) | ||
| Carbohydrates | 30.3 g | (20 %) | ||
| Roughage | 7.7 g | (26 %) | ||
| Saturated fatty acids | 2 g | |||
| Cholesterol | 121 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams lamb's lettuce
- 2 small Fennel bulb
- 12 large shrimp (peeled, with tails)
- 3 Tbsps White vinegar
- 3 Tbsps olive oil
- Iodized salt
- freshly ground peppers
- 2 Tbsps chopped Hazelnuts
- 40 grams Feta (low-fat)
- 2 tsps Basil pesto (from a jar)
- 1 Whole-grain baguette
Preparation steps
1.
Rinse, trim and spin lettuce dry.
2.
Rinse fennel, quarter lengthwise, cut out core and finely slice. Cook shrimp in 1 tablespoon hot oil, 3-4 minutes, and season with salt and pepper. Crumble feta.
3.
Whisk vinegar with remaining oil, season with salt and pepper and mix with lettuce and fennel. Divide among plates, top with shrimp, drizzle with a little pesto and serve sprinkled with hazelnuts and feta.
