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Tuesday, July 30, 2013

Shrimp & Herb Salad with Parmesan Toast-- delish!

Shrimp & Herb Salad with Parmesan Toast @livligahome
My daughter loves any dish with shrimp. She is not so fond of vegetables. I look for ways to combine the things she loves with the things she doesn't love so much to see if she will end up eating a balanced meal and love it.

The other "trick" I use is to have her prepare the meal. This summer I have been choosing salads with ingredients she likes that are not too complicated to prepare. This Shrimp and Herb Salad was just such a recipe. She did a great job fixing the meal.

The recipe calls for shaved yellow squash. In order to shave the squash you really need to use a mandolin slicer. This is not for the faint of heart. It is a very sharp instrument. Not all adults can successfully use it, much less a young adult. Because it is so sharp you do need to pay attention to what you are doing. My daughter wanted to do the shaving and I am happy to report no limbs were lost in the process. She did a wonderful job!

Because of the simplicity of the salad, the bright flavors of the ingredients and the thinness of the squash, my daughter loved the dish! In fact, she has asked for us to have it again...soon! This is a big recommendation.

The Shrimp and Herb Salad was 194 calories.
The salad was served with homemade, simple-to-do, Garlic-Parmesan Toast (118/cal).
To complete the meal I added a cup of fresh blackberries (52/cal).
Total calories for the meal are 364.

It was the perfect summer salad, good for either lunch or dinner. All thumbs up from this family and a definite repeat!

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