Shrimp & Corn Salad

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CALORIES: 250

PREP: 5 minutes

COOK:

Dairy-Free, Nut-Free, Pescatarian, Gluten-Free, Egg-Free


Ingredients

3 tbsp
olive oil
2 tbsp
white wine vinegar
1
shallot, minced
2 tbsp
chopped fresh basil
6 cups
bibb lettuce leaves, chopped
1
red bell pepper, chopped
1/2
English cucumber, sliced
1 lb
cooked peeled shrimp
1 cup
corn kernels

Directions

In a small bowl, whisk together the olive oil, white wine vinegar, shallot, and basil.

Arrange the lettuce on a large serving dish. Top it with the red bell pepper, cucumber, shrimp, and corn.

Pour the dressing over the salad just before serving.


Nutritional Info
Per serving
Calories (kcal)250
Total Fat (g)11
Saturated fat (g)1.5
Cholesterol (mg)215
Sodium (mg)210
Total Carbohydrate (g)11
Dietary Fiber (g)2
Total Sugars (g)4
Protein (g)30
Calcium (mg)108
Iron (mg)2
Potassium (mg)589