Bright, fresh flavors and a balanced meal that satisfies both the taste buds and the tummy!

1

Start by boiling a pot of water. Once boiling, add the shrimp and cook for about 3-4 minutes until they turn pink and are cooked through. Remove the shrimp, drain, and rinse under cold water to stop the cooking process. Set aside.

2

While the shrimp are cooking, drain the corn and add it to a large mixing bowl.

3

Dice the bell pepper and finely chop the red onion. Add them to the bowl with the corn.

4

Chop the parsley and add it to the mixing bowl.

5

In a small bowl, whisk together the olive oil, juice of the lemon, salt, and black pepper to taste.

6

Add the cooked shrimp to the mixing bowl and pour the dressing over. Toss gently until everything is well coated and combined.

7

Let the salad sit for about 5-10 minutes to allow the flavors to meld before serving.

2 servings

• Incorporate different types of beans for added texture and protein.
• Serve it on a bed of arugula for an extra peppery kick.
• Add a splash of hot sauce or diced jalapeños for a spicy twist.

• Use freshly cooked shrimp for the best flavor.
• Chill the salad for an hour before serving to enhance the flavors.
• Consider adding some avocado for creaminess!

• fat: 20 grams
• fiber: 5 grams
• protein: 30 grams
• calories: 350
• carbohydrates: 20 grams

This salad is a hearty source of protein, high in healthy fats from olive oil, and loaded with fiber, contributing to a balanced diet.

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