30. min
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Vegetariano
Creamy Scrambled Eggs with Croutons
This is a recipe where creativity and appreciation for flavor speak louder!
3 Doses | Medium | Main Course
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Salad of peas and shrimp
A simple salad we all know and love but we know that is not enough to replace a meal. That's why a shrimp salad with pasta and peas packed with protein, vitamins and fiber is undoubtedly the best for spring / summer lunches and dinners.
The special touch of this recipe are the garlic and parsley croutons that perfectly complete it giving the flavor of a delicious seasoning.
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4
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30 min.
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difficulty
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1 Day
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do not freeze
Ingredients
preparing
- Bake the batter in plenty of water seasoned with salt. Drain it, run it through running cold water and allow to drain and cool completely.
- Sprinkle shrimp with cold water and drain well. Wash the peas, cut the ends and remove the string.
- Reserve.
- Chop the onion to a frying pan, drizzle with olive oil and bring to the heat to brown. Add the shrimp and peas, season with salt and pepper and wrap well, stirring the skillet.
- Saute for two to three minutes and allow to cool.
- Wash the lettuce leaves, cut the cucumber to the slices and the strawberries into pieces.
- Do it now on the plates, layers alternating with lettuce, pasta, sautéed shrimp and peas, cucumber, cauliflower, strawberries and coriander leaves.
- Season to taste with salt, olive oil and vinegar and serve with garlic croutons and parsley q.b.
