Shrimp, Tomato, and Bread Salad

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Average: 5 (1 vote)
(1 vote)
Shrimp, Tomato, and Bread Salad
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
544
calories
Calories

Healthy, because

Even smarter

Nutritional values

This recipe is packed with vitamin-dense, colorful vegetables, as well as plenty of protein from the shrimp and the parmesean.

This Italian-inspired dish is similar to a panzanella, and it tastes delicious when paired with grilled meats like lamb or pork.

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein30.86 g(31 %)
Fat32.62 g(28 %)
Carbohydrates36.86 g(25 %)
Sugar added0 g(0 %)
Roughage4.38 g(15 %)
Vitamin A119.19 mg(14,899 %)
Vitamin D0.02 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.45 mg(32 %)
Folate91.12 μg(30 %)
Pantothenic acid1.16 mg(19 %)
Biotin8.83 μg(20 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C78.7 mg(83 %)
Potassium1,010.25 mg(25 %)
Calcium248.76 mg(25 %)
Magnesium108.36 mg(36 %)
Iron3.06 mg(20 %)
Iodine0.85 μg(0 %)
Zinc2.93 mg(37 %)
Saturated fatty acids5.14 g
Cholesterol163.76 mg
Author of this recipe:
How healthy are the main ingredients?
garlicsaltBasiltomatoCucumbersalt

Ingredients

for
4
Ingredients
0.333 cup
½ cup
good-quality olive oil
1 clove
garlic (peeled and minced)
¼ teaspoon
freshly ground Black pepper
¼ cup
fresh Basil (finely chopped)
3 cups
large, raw shrimp (peeled and deveined; tails left intact)
6 slices
day-old peasant-style Bread
1
ripe tomato (rinsed; trimmed and cut into wedges)
1 ½ cups
1 ½ cups
red and yellow Cocktail tomatoes
1
small Cucumber (rinsed and thinly sliced)
1
small Red onion (peeled and sliced)
1
green Bell pepper (rinsed; trimmed and thinly sliced)
0.333 cup
kalamata Olives (pitted)
2 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)

Preparation steps

1.
Preheat grill to medium-high heat.
2.
In a medium bowl, combine vinegar, olive oil, garlic, salt, pepper and basil. Whisk to incorporate.
3.
Toss shrimp with 2 tablespoons of vinaigrette. Grill shrimp, covered, for about 2 minutes on each side or until the shrimp are firm and pink. Grill bread slices until toasted, about 1 minute per side.
4.
Roughly cut toasted bread into bite-size pieces. In a large bowl, combine bread, shrimp, tomatoes, cucumber, onion, peppers, and olives. Drizzle with the remaining vinaigrette and toss well. Season to taste with Parmesan cheese, salt and pepper. Serve at room temperature or chilled.