Bulgur and Shrimp Salad
PREPARATION: 15 MINUTES, COOKING: 15 MINUTES
1 1/2 cups (265 g) bulgur
1 small red onion, very thinly sliced
1 carrot, coarsely grated
1 tomato, diced
6 baby corn, sliced into rounds
1/2 cucumber, diced
1/2 pound (250 g) peeled cooked shrimp
Lime and chile dressing
1/3 cup (75 ml) extra virgin olive oil
2 tablespoons (30 ml) lime juice
1 clove garlic, crushed
1/4 teaspoon (1 ml) dried red chile flakes
pinch of salt
freshly ground black pepper
1 Put the bulgur in a saucepan and cover with 21/2 cups (625 ml) water. Bring to a boil, and simmer for 10 minutes, or until the bulgur is tender and all the water is absorbed. Put the bulgur on a plate, spread it out and allow to cool slightly.
2 Combine the onion, carrot, tomato, corn, cucumber and shrimp in a large salad bowl. Add the bulgur and mix together.
3 To make the dressing, put all the ingredients in a small bowl and stir well to combine. Before serving, add the dressing to the salad, tossing to coat all the ingredients evenly.
BULGUR is a low-GI carbohydrate and a good source of dietary fiber and B vitamins It contains all the nutritious outer layers of the grain except the bran itself.
USING THE RAW VEGETABLES in this salad not only adds texture and color but also vitamins, particularly those with antioxidant properties.
SHRIMP, like all shellfish, contain iodine, which is needed for the production of thyroid hormones and the normal functioning of the thyroid gland.
|Bulgur and Shrimp Salad|