Shrimp and Stone Fruit Salad
Translated from Arabic, the language of the video.
Ziyadness cooked this in a Facebook video, in Arabic. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Sara R on SeeMeCook
A refreshing and vibrant salad combining sweet peaches or nectarines with savory shrimp, creamy avocado, and a zesty ginger-soy dressing.
- Time
- 20 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Contains
- Gluten, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad Base
- 60 g
- 150 g
- 75 g
- 2 g
Dressing
- 2 g
- 16 g
- 14 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 435 g before cooking, which is about 435 g per serving.
Steps
Prepare the base of the salad by grating or thinly slicing the carrot and placing it in a large bowl.
Slice the peach (or nectarine) and add it to the bowl with the carrots.
Dice half an avocado and add it to the mixture.
Add the cooked shrimp and chopped cilantro to the bowl.
In a separate small bowl or jar, prepare the dressing by combining the grated fresh ginger, soy sauce, olive oil, and lemon juice.
Season the dressing with salt and black pepper to taste.
Pour the dressing over the salad ingredients and toss gently to combine all the flavors.
Notes
The author suggests this is an excellent post-workout meal. You can use either peaches or nectarines depending on preference and seasonal availability.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 438
- Protein
- 25 g
- Carbs
- 28 g
- Fat
- 26 g
- Fiber
- 9 g
Where the calories come from
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