Shrimp & Bulgur Salad
Using large shrimp in this recipe cuts reduces some of the prep work as you have fewer shrimp to shell and devein. The flaxseed oil in the dressing brings a hefty amount of omega-3 fatty acids to this recipe; however, if you do not have any on hand, make the dressing with 2-1/2 tablespoons olive oil and 1-1/2 teaspoons dark sesame oil instead.
  • 1-1/2 cups bulgur
  • 2 cups boiling water
  • 3/4 pound large shrimp, shelled and deveined
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cut into 1/2-inch cubes
  • 1/3 cup thinly sliced scallions
  • 1/4 cup chopped toasted walnuts
  • Grated zest from 2 limes
  • 1/3 cup fresh lime juice (2 to 3 medium limes)
  • 3 tablespoons flaxseed oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

1. In large heatproof bowl, combine bulgur and boiling water and let stand 30 minutes.

2. Meanwhile, in a medium saucepan, bring 2 cups of water to a boil. Add shrimp and cook until shrimp turns orange and is just cooked through, 2 to 3 minutes. Drain. When cool enough to handle, coarsely chop.

3. Add tomatoes, avocado, scallions, walnuts, lime zest, lime juice, flaxseed oil, mustard, parsley, salt, and pepper to the softened bulgur, and stir to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 472 calories, 24g total fat, 2.9g saturated fat, 8.1g monounsaturated fat, 12g polyunsaturated fat, 13.1g dietary fiber, 20g protein, 50g carbohydrate, 101mg cholesterol, 762mg sodium.
Good source of: fiber, iron, magnesium, selenium, omega-3s. vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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