avec croûtons maison
Voici un souper bien rassasiant, mais aux ingrédients légers! L’amalgame de concombres croustillants et de croûtons est encore plus délicieux avec du doux maïs grillé et de succulentes crevettes. En touche finale, couronnez le tout de la savoureuse sauce ranch. Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
Allergens
Utensils
Tags
Crevettes
285 g
Petit pain ciabatta
1 unit
Mini concombres
1 unit
Mélange printanier
113 g
Maïs en grains
113 g
Vinaigrette ranch
2 tbsp
Vinaigre de vin blanc
1 tbsp
Poivre au citron
1 tbsp
Poivre
0.125 tsp
Huile
7 tsp
Sel
0.25 tsp
- Thinly slice cucumbers.
- Cut ciabatta into 1/2-inch cubes.
- Add ciabatta and 2 tsp (4 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-6 min.
- When croutons are done, transfer to a plate to cool slightly.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden brown, 5-6 min.
- Remove from heat, then transfer corn to a plate to cool.
- Meanwhile, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired.)
- Add cucumbers, then toss to coat. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
- Heat the same pan (from step 3) over medium.
- When hot, add 1 tsp (2 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.
- Add spring mix and croutons to the large bowl with marinated cucumbers. Toss to combine.
- Divide salad between plates. Top with shrimp and charred corn.
- Drizzle ranch over top.
500
kcal
Calories
25
g
Fat
3.5
g
Saturated Fat
41
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
29
g
Protein
185
mg
Cholesterol
1700
mg
Sodium
0.1
g
Trans Fat
750
mg
Potassium
125
mg
Calcium
3
mg
Iron
avec salade de concombres fraîche