and Toasted Almonds and Seed Blend
Ingredients: Shrimp • Tomatoes • Bulgur wheat (wheat) • Lemon • Cucumber • Kale • Almonds • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Parsley • Mint • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Shrimp
285 g
Bulgur Wheat
0.5 cup
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Kale, chopped
56 g
Lemon
1 unit(s)
Parsley
7 g
Mint
7 g
Garlic, cloves
2 unit(s)
Almonds, sliced
56 g
Seed Blend
28 g
Smoked Paprika-Garlic Blend
3 g
Oil
1 tbsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, finely chop kale.
- When water is boiling, add bulgur and kale. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch pieces.
- Pick mint leaves from stems, then finely chop mint and parsley together.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- In a medium bowl, combine tomatoes, cucumbers, half the lemon zest, half the lemon juice and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here!) Season with salt and pepper, if you like. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds and seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with half the Smoked Paprika-Garlic Blend (use all for 4 servings).
- Using the same pan, reheat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper, if you like.
- To the pot with bulgur and kale, stir in mint-parsley mix, half the almond-seed blend, remaining lemon zest and remaining lemon juice. Season with salt and pepper, if you like.
- Divide bulgur-kale mixture between bowls. Arrange shrimp and tomato-cucumber mixture over top.
- Sprinkle with remaining almond-seed blend.
650
kcal
Calories
30
g
Fat
2.5
g
Saturated Fat
65
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
39
g
Protein
180
mg
Cholesterol
980
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
and Toasted Almonds and Seed Blend
and Toasted Almonds and Seed Blend
and Toasted Almonds and Seed Blend
with Zucchini, Spinach and Yogurt Sauce
and Toasted Almonds and Seed Blend
