602
Calories
37g
Protein
38g
Fat
29g
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 (2 cup)
- Salt - 0.3 g (1 pinch)
- Olive oil - 5 ml (1 tsp)
- Pepper - 0.3 g (1 pinch)
- Zucchini - 190 g
- Garlic clove - 3 g (1 pcs)
- Balsamic vinegar - 5 ml (1 tsp)
- Arugula - 50 g (2 cup)
- Rosemary - 0.3 g (1 pinch)
- Cucumber - 50 g (0.5 whole)
- Walnut - 22 g
- Lemon - 10 g (2 slice)
- Pomegranate seeds - 50 g
- Mustard - 2 ml (0.5 tsp)
- Shrimp - 220 g
How to make:
- Slice zucchini to thin pieces, slight difference in thickness will make it even more delicious
- Grill or fry in a dry frying pan without oil
- Add salt and pepper to prepared zucchini
- 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 zucchini with this dressing
- Add salt and pepper to the shrimps. Also, add rosemary branch, lemon wedges and bake at 390 °F for 20 minutes in the oven
