The moment summer begins, I crave more color in my diet.
I need more greens and I lust for fruits like pineapples, grapefruits and berries.
While berries and greens are nutritious pillars in the diet, it takes a little more than just those to fill me up.
In order to stay lean and fueled for my active lifestyle, I wanted to create a colorful meal that would supply ample protein but remain low calorie– my natural instinct was to reach for shrimp. It’s simple to prepare, high protein and low calorie.
After choosing shrimp, I created a dinner recipe that keeps me feeling full (thanks to the protein and fennel), gives me all the colors and can be transformed into brilliant left overs!
Meet my summer salad: the Hot & Cold Fennel Shrimp Salad!
Warm dinner version
If you know me, I’m all about convenience and I rarely have time to cook. So before you freak out, this is one of the *easiest* things to whip up!
And, if you scroll all the way to the bottom I’ll reveal my lazy-secret for making the recipe THAT much easier 🙂
LET’S DO THIS!
Ingredients to serve 2 people:
For warm salad:
10 ounces of shrimp (about 20 shrimps)
2 fennel bulbs
1-2 cups of chopped pineapple
1 cup of chopped asparagus (about 20 pieces)
dried red onion
For cold salad:
3 tbsp apple cider vinegar
1 tbsp honey
3 cups of cole slaw mix
1/2 medium red onion
salt & pepper
If you aren’t super kitchen savvy, it’s OK; neither am I. If you were a fly on the wall of my apartment during this creation, you’d catch me YouTubing “how to slice fennel.”
Don’t worry, I took notes!
1. Remove the end cap/ bottom of the fennel. 2. Remove the fronds (the top part). 3. Cut out it in half and remove the core from each half. 4. Begin to cut thin slices like the top left hand photo.
Read on to figure out how to make this yummy salad and then find out how you can transform it into another meal for the next day’s lunch!
Cold shrimp slaw lunch version
Warm Salad & cold salad prep:
Boil shrimp until almost cooked (6-10 minutes)
Slice fennel and chop asparagus (only using the top half of the asparagus) while shrimp boils
Drizzle olive oil on pan and add shrimp, fennel, asparagus, 1/2 teaspoon of garlic powder and 1 tablespoon of dried onion.
Sprinkle basil in the pan and let it cook for 10-12 minutes until fennel and asparagus soften.
shrimp, sliced fennel, garlic powder, dried onion and chopped asparagus.
While shrimp cooks in pan, add cole slaw mix to a bowl with diced red onion and 1 cup of chopped pineapple.
Next, make dressing for the slaw:
– 2 tbsp of coconut oil (heat it in microwave to liquid state)
-1 tablespoon of honey
-3 tablespoons of apple cider vinegar
-salt and pepper to taste
Toss dressing with slaw and add more chopped pineapple and diced red onion to the mix (as you see fit), then place in the fridge and let sit.
After shrimp and fennel cook, serve them on a bed of spinach, adding chopped pineapple on top and avocado on the side, if you’d like.
If you are lucky enough to have some warm salad left over, add shrimp, asparagus, and fennel mixture to the slaw from your fridge and let it sit overnight.
Cold salad plated with a side of avocado
Serve cold the following day. If’ you’re like me, you might wind up having it for breakfast and/or taking it to work for lunch! 🙂
Warm Version: (no dressing, but includes 3 slices of avocado on the side):
-37 grams of protein
-29 grams of carbs
-16 grams of fat
Cold version with dressing, no avocado:
– 450 cals
-37 grams of protein
-18 grams of fat
-37 grams of carbs
Prep Time: 20 minutes
***Lazy tip: if you are low on time, buy pre-cooked shrimp, or shrimp cocktail. (I hear you can buy shrimp cocktail of 10 shrimp at Whole Foods, if you’re in a pinch. Then you ca skip the boiling part!)