Whole wheat salad with shrimp
Votes: 17
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This salad beautifully combines the textures and flavors of its ingredients. Firm, chewy spelt, soft white beans, and juicy watercress are complemented by tender, grilled shrimp and tossed in a tart dressing of lemon juice, mint, and olive oil. Combined with the zesty watercress, the dressing infuses the salad with vibrant flavors. Pour some into a separate bowl and serve alongside the salad for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup spelt
- 0.7 kg fresh shrimp, deveined, thoroughly washed and dried
- 0.5 cups olive oil
- Juice of half a lime
- 2 tbsp chopped mint
- Juice of half a lemon
- 1 can (425g) white beans, rinsed thoroughly
- 1 bunch watercress, tough stems trimmed
We recommend
Recipes with similar ingredients: whole grain wheat, shrimps, white beans, lime juice, watercress, mint
Cooking the dish according to the recipe:
- Soak the spelt in warm water for about 20 minutes. Drain and rinse thoroughly. Fill a medium saucepan with enough water to cover the spelt by 2 cm. Cover and bring to a boil, then reduce the heat to a simmer. Add a pinch of salt and cook for about 30 minutes. The spelt should be soft but still slightly chewy. Drain, then transfer the spelt to a bowl and toss with 2 tablespoons of olive oil.
- Preheat oven to grill mode.
- Toss the shrimp with 2 tablespoons of olive oil, salt, pepper, and lime juice. Spread them in an even layer on a baking sheet and roast for 10 minutes, stirring halfway through. Let cool slightly.
- Prepare the salad dressingIn a small jar, combine the remaining 1/4 cup olive oil, mint, lemon juice, and some salt and pepper. Cover and shake to combine.
- In a large bowl, combine the spelt, beans, and watercress with half the dressing. Season with salt and pepper to taste. To serve, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing in a separate bowl.
Author of the recipe - Debi Mazar is an American actress and her husband Gabriele Corcos
Categories:
Similar recipes
