with Lemon-Herb Sauce and Avocado Salad
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Bulgur wheat (wheat) • Avocado • Spinach • Red cabbage • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Bulgur Wheat
0.5 cup
Baby Spinach
56 g
Red Cabbage, shredded
56 g
Garlic, cloves
2 unit(s)
Parsley
7 g
Lemon
0.5 unit(s)
Avocado
0.5 unit(s)
Red Wine Vinegar
1 tbsp
Garlic Salt
4 g
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Butter
1 tbsp
Oil
1.33 tbsp
Sugar
1 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 cup) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.
- To a small pot, add cabbage, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves and cabbage wilts slightly.
- Remove from heat. To a large bowl, transfer cabbage, including pickling liquid. Place in the fridge to cool.
- Zest, then juice half the lemon (use whole lemon for 4 servings).
- Halve, pit, then peel half the avocado (use whole avocado for 4 servings). Cut into 1/2-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Meanwhile, to a small bowl, add mayo, half the parsley, one quarter of the garlic, 1/2 tsp (2 tsp) lemon juice and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to mix.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To an aluminim foil-lined baking sheet, atdd shrimp, lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper. Toss to coat.
- Broil in the top of the oven for 5-6 min, until shrimp are cooked through.**
- Fluff bulgur with fork, then stir in remaining lemon juice and remaining parsley.
- Drain all but 1/2 tbsp (1 tbsp) pickling liquid from cabbage. To the bowl with cabbage, add spinach and 1 tsp (2 tsp) oil. Toss to coat.
- Divide bulgur and cabbage-spinach mixture between bowls.
- Top with shrimp, feta and avocado.
- Drizzle lemon-herb sauce over top.
650
kcal
Calories
39
g
Fat
10
g
Saturated Fat
51
g
Carbohydrate
4
g
Sugar
9
g
Dietary Fiber
31
g
Protein
220
mg
Cholesterol
1810
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
