Recipes ofVictoria Kolozian


I help people to eat and live healthier.


Warm salad with shrimps, arugula and feta.

Friday, September 21, 2018
or500 grams of shrimps, frozen
or2 stalks of onions, young green, tops only (24 g)
or2 whole small units (2-2/5" dia) of tomatoes, red, ripe, raw, year round average (182 g)
or1 medium unit of pepper, capsicum, red, raw (160 g)
or1 drained can of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids (253 g)
or1 sprig of dill, fresh (1 g)
or2 tbsps, chopped of basil, fresh (5 g)
or1 teaspoon of oil, olive (3 g)
or3 cloves of garlic, raw (9 g)
or1 measure of lemon juice, fresh (10 g)
or150 grams of arugula, raw
or50 grams of cheese, Feta
1. Defrost and peel the shrimps. 2. Mix chopped green onions, tomatoes, capsicum, chickpeas and herbs. 3. Pour oil in to a skillet, add shrimps, fry on high heat during 3 minutes constantly stirring. Then lower the heat, add crushed garlic and fry till shrimps turn red. 4. Place arugula, veggie mix and shrimps onto flat plate and top with feta.
Nutritional information
Per 100 gPer portion (441 g)% DRI
Energy73 kcal323 kcal16 %
Fat2 g8 g13 %
Fatty acids, total saturated1 g3 g14 %
Cholesterol51 mg224 mg75 %
Sodium229 mg1007 mg42 %
Carbohydrate6 g26 g9 %
Sugars2 g8 gremove
Fiber2 g8 g32 %
Protein9 g38 gremove