A cold & satisfying shrimp , potatoes , Armenian cucumber , sweet peppers & green beans salad for a hot summer evening.
This is a great dish to make ahead of time & will keep for up to 3 days.
Did you know that cooking & cooling potatoes turns some of their digestible starches into resistant starches via a process called retrogradation? Why should you care?
Resistant starch ferments in your large intestine creating good bacteria & boosting your overall gut health. This increase in good bacteria leads to decreased levels of constipation, lower cholesterol levels & reduced chance of gas pains. Resistant starch keeps your colon healthy & has fewer calories than regular starch.
Plus, cold potatoes are delicious
Recipe:
Ingredients:
– wild caught shrimp
– golden or red potatoes
– Armenian cucumber – thank you @sowinlovefarm (you can use any type of crisp cucumber)
– green beans
– sweet peppers
– scallions
– fresh parsley (dill would work well too)
– brined feta (optional)
Dressing:
– EVOO – 2-2.5 TBSP
– lemon juice – 1 TBSP
– white balsamic vinegar – 1 TBSP
– garlic aioli mustard (Dijon or a French style mustard will work too) – 1 tsp
– sea salt/kosher salt
– cracked black pepper
Cook & cool the shrimp & potatoes. Blanch the green beans. Chop the cucumbers (remove seeds if using larger variations like the Armenian type), peppers, scallions & parsley.
Add cubed potatoes & veggies to large bowl & toss with dressing. Add the shrimp & gently mix in. Cool down in fridge for 20-30 minutes (optional).
When ready to eat, sprinkle with feta (optional), more scallions, fresh parsley & cracked black pepper.
Serve & enjoy!
#inthekitchenwithnora
