and Toasted Almonds and Seed Blend
Zesty, crunchy and full of fresh flavours, this nutritionist's pick brings Mediterranean vibes to your dinner table. Juicy shrimp meets lemony kale tabbouleh for a light but satisfying bite, while toasted almonds and seed blend bring texture and depth. Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Beefsteak tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Cucumber • Kale • Almonds • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Parsley • Mint • Garlic • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
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
with Zucchini, Spinach and Yogurt Sauce
