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Shrimps with Warm Mediterranean Salad

30 min Mediterranean Lunch Dairy freeHigh proteinLactose free
615
Calories
30g
Protein
29g
Fat
48g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Spinach - 50 g
  • Eggplant - 190 g
  • Olive oil - 5 ml (1 tsp)
  • Garlic clove - 3 g (1 pcs)
  • Balsamic vinegar - 5 ml (1 tsp)
  • Rosemary - 0.3 g (1 pinch)
  • Cucumber - 50 g (0.5 whole)
  • Walnut - 10 g
  • Lemon - 10 g
  • Pomegranate seeds - 50 g
  • Mustard - 2 g (0.5 tsp)
  • Shrimp - 220 g
  • Salt and black pepper - 0.3 g (1 pinch)
  • Pita - 35 g

How to make:

  1. Slice eggplants to thin pieces, slight difference in thickness will make it even more delicious. Grill or fry in a dry frying pan without oil
  2. Add salt and pepper to prepared eggplants
  3. Prepare the dressing: chop nuts (pre-browned on the same dry frying pan). Mix Balsamic sauce, chopped greens, mustard, chopped garlic, and olive oil. Add nuts and cover eggplants with this dressing
  4. Add salt and pepper to the shrimps. Also, add rosemary branch, lemon wedges and bake at 390 °F for 20 minutes in the oven
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