Well, here is the recipe that complements the homemade kale wraps; a delicious salad with shrimps, Greek yoghurt, mayonnaise, celery and tarragon. It is fast, very refreshing, perfect for a light meal.
You will need either small sized shrimps or medium sized, cut into two. You can, also, use peeled/ frozen shrimps, the choice is yours. The salad, when prepared, can be left covered in the refrigerator for about 2 days. Full of bright flavors, this salad is delicious off the wraps, too.
The recipe is enough for 4 wraps.
Kale Wraps with Shrimp & Tarragon Salad
2016-01-24 21:52:58
Serves 4
Full of bright flavors, this salad is delicious off the wraps, too.
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 254
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 227mg
76%
Sodium 1149mg
48%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 24g
Vitamin A
10%
Vitamin C
4%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 400-430 g. peeled shrimp
- ½ cup chopped celery
- 1/3 cup low-fat mayonnaise
- ½ cup Greek strained yoghurt, 2% fat
- 3 tablespoons chopped chives (or the tender green part of scallions)
- 1 teaspoon dried tarragon
- 1 tablespoon fresh lemon juice
- salt and freshly ground pepper, to taste
- 4 kale wraps
Instructions
- Boil shrimp in salted water for 2-3 minutes, until bright pink. Drain and run under cold water. Cut if necessary.
- In a large bowl, add all the ingredients up to lemon juice and mix well.
- Add the cooked shrimp, add salt and pepper as desired and mix well.
- Cover the salad and put it in the refrigerator for at least 15 minutes before consuming.
- Spoon the shrimp salad on 4 wraps and serve.
Adapted from “Picnics and Cookouts”, The Best of Fine Cooking magazine, 2011.
Adapted from “Picnics and Cookouts”, The Best of Fine Cooking magazine, 2011.
The Healthy Cook https://thehealthycook.gr/
Share on Social Media
No Comments