Nicoise Salad with Grilled Shrimps



Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 15 mins


Nutrition per serving:

349 kcals 21g Fats

11g Carbs 29g Protein

  • Gluten / Dairy Free

  • Low Carb (under 20g per serving)

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)


Ingredients:

  • 5.6 oz. (160g) artichoke antipasti, drained

  • 12.3 oz. (350g) green beans, cooked

  • 4 eggs, hard-boiled

  • juice of 1 small orange

  • 1 tsp. Dijon mustard

  • 3 tbsp. olive oil

  • 16 oz. (450g) king prawns

  • 1 garlic clove, sliced

  • 2 sprigs fresh oregano, leaves removed

  • 1 baby Romaine lettuce

  • 2 tbsp. black olives

Method:

  1. Prepare a non-stick grill pan or heat up a BBQ

  2. Drain the artichokes

  3. Cook the green beans and eggs, then set aside to cool

  4. Mix the orange juice with the mustard and 2 tbsp. olive oil to make the dressing

  5. Mix the dressing in a bowl with the artichokes and green beans, then set aside

  6. Mix the shrimps with the sliced garlic, oregano leaves and remaining 1 tbsp. of olive oil

  7. Grill the shrimps on the grill pan or the BBQ for about 3 to 5 minutes

  8. Remove the leaves from the lettuce and tear them slightly

  9. Divide them over 4 bowls

  10. Then add the artichokes, green beans, eggs, and olives

  11. Lastly, top the salad with the cooked shrimps and serve

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© 2019 by Jade Mottley.