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    Kale Wraps with Shrimp & Tarragon Salad

    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.

    Kale Wraps with Shrimp & Tarragon Salad – Σαλάτα με Γαρίδες & Εστραγκόν σε Πίτες από Κέιλ

    The recipe is enough for 4 wraps.

    Kale Wraps with Shrimp & Tarragon Salad
    Serves 4
    Full of bright flavors, this salad is delicious off the wraps, too.
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    Prep Time
    25 min
    Cook Time
    5 min
    Total Time
    30 min
    Prep Time
    25 min
    Cook Time
    5 min
    Total Time
    30 min
    254 calories
    3 g
    227 g
    16 g
    24 g
    3 g
    140 g
    1149 g
    1 g
    0 g
    12 g
    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
    1. 400-430 g. peeled shrimp
    2. ½ cup chopped celery
    3. 1/3 cup low-fat mayonnaise
    4. ½ cup Greek strained yoghurt, 2% fat
    5. 3 tablespoons chopped chives (or the tender green part of scallions)
    6. 1 teaspoon dried tarragon
    7. 1 tablespoon fresh lemon juice
    8. salt and freshly ground pepper, to taste
    9. 4 kale wraps
    Instructions
    1. Boil shrimp in salted water for 2-3 minutes, until bright pink. Drain and run under cold water. Cut if necessary.
    2. In a large bowl, add all the ingredients up to lemon juice and mix well.
    3. Add the cooked shrimp, add salt and pepper as desired and mix well.
    4. Cover the salad and put it in the refrigerator for at least 15 minutes before consuming.
    5. Spoon the shrimp salad on 4 wraps and serve.
    Adapted from “Picnics and Cookouts”, The Best of Fine Cooking magazine, 2011.
    beta
    calories
    254
    fat
    16g
    protein
    24g
    carbs
    3g
    more
    Adapted from “Picnics and Cookouts”, The Best of Fine Cooking magazine, 2011.
    The Healthy Cook https://thehealthycook.gr/

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