Best Health - - EATS -

MAKES: 4 PREP TIME: 15 MIN­UTES COOK TIME: NONE Tiny salad shrimp from the Gulf of St. Lawrence are won­der­ful in sal­ads. They are widely avail­able and, since they come cooked, are very con­ve­nient. If you’re on the West Coast, use cooked BC spot prawns in­stead.

IN­GRE­DI­ENTS 340 g cooked tiny salad shrimp, thawed

3 tbsp (45 mL) lemon juice

2 tbsp (25 mL) finely minced shal­lot (about half of 1 shal­lot) 1 tbsp (15 mL) chopped fresh pars­ley

⅛ tsp (0.5 mL) salt

2 tbsp (25 mL) cold-pressed canola oil or ex­tra-vir­gin olive oil

Fresh black pep­per, to taste

1 large ripe av­o­cado, cubed

2 ro­maine hearts METHOD 1. Place shrimp in a colan­der and rinse well with cold wa­ter; let drain.

2. Stir lemon juice with shal­lot, pars­ley and salt in a large bowl. Stir in oil and sea­son with pep­per. Stir in drained shrimp, then gen­tly stir in av­o­cado.

3. Slice each ro­maine heart in half; spoon shrimp mix­ture over­top. Driz­zle with juices from the bowl.

PER SERV­ING: 248 calo­ries, 19 g pro­tein, 16 g fat (2 g sat­u­rated fat), 8.6 g car­bo­hy­drates, 4.5 g fi­bre, 129 mg choles­terol, 136 mg sodium

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