Shrimp Salad




Rocket – spinach salad, 120g
Shrimps, 4
Mushroom, 1
Βeetroot, 1
Οrange, 1
Red peppers


Cooking directions:

Step 1: Baking beetroot

Bake the beetroot at 180 degrees. Place first aluminum foil, then parchment paper and on the top place the beetroot. Pour a little olive oil and a little salt, close carefully the oven and bake it for one hour. When the beetroot is baked remove the peel and cut small pieces.

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Step 2: Cut into small pieces

Cut the pepper, the orange, the carrot, the fennel and the mushroom small slices.


Step 3: Prepare shrimp
Sauté the shrimps in a pan with little olive oil on both sides for 2 minutes and add a little pepper.

In the same frying pan sauté the mushrooms until they will browned.

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Step 4: Dressing
In blender add:
– the juice from the lime
– olive oil (twice the amount of lime)
– half teaspoon of mustard
– a little parsley.


In a bowl add all of our ingredients and mix with dressing!!

Enjoy 🙂 🙂 🙂


Nutritional value
• The shrimp give us 21 gr of protein
Peppers has vitamins A, C, B6 and constitutes a powerful antioxidant
Carrot is a great source of fiber, vitamins B1, B2, B6, C, K, biotin, potassium and thiamine
Fennel (Foeniculum vulgare) has fiber, calcium, magnesium, phosphorus, potassium, sodium, zinc, thiamin, riboflavin, niacin and vitamins A, C and B6

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