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Ingredientes
- 1Â 1/2 c. water plus
- 2 Tbsp. water
- 3/4 c. bulgur (cracked wheat)
- 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 2 Tbsp. fresh lemon juice
- 1Â 1/2 tsp chopped garlic
- 9 ounce cooked shelled shrimp diced (abt 2 c.)
- 1Â 1/4 lb tomatoes cut 1" pcs
- 1 c. diced seeded peeled cucumber
- 1/2 c. minced green onions
- 1/2 c. minced fresh basil
- 1/4 c. minced fresh mint
- 2 Tbsp. minced fresh dill
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Bring 1 1/2 c. water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand till bulgur is tender, about 40 min. Drain well. Cold completely.
- Whisk oil, lemon juice, garlic and remaining 2 Tbsp. water in large bowl to blend. Add in shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hrs ahead. Cover and chill.)
- This recipe yields 4 servings.
- Comments: Thanks to a generous amount of basil, mint and dill, this salad is quite refreshing. It can be taken to a picnic in a covered container which is stored in a cooler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 76 | 30% |
| Total Fat 8.56g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 109mg | 5% |
| Potassium 628mg | 18% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.31g | 3% |
| Protein 17.91g | 29% |
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