Peas are a smart choice, as 1 cup delivers 9 grams of both protein and fiber. Peas also have lutein, an antioxidant that helps protect eyes.
Ingredients
1 lb. frozen cooked and peeled shrimp
1/2 cup Persian cucumbers, sliced ¼-inch thick
1 cup peas
sea salt to taste
1/2 cup grape tomatoes, halved
4 tbsp extra-virgin olive oil
3 tbsp red-wine vinegar
1 tsp balsamic vinegar
1 tsp minced garlic
2 pinches dry oregano
3 pinches black pepper
8 cups greens, mesclun, or spring mix
Directions
Place unopened shrimp in cold water until thawed or leave in the refrigerator overnight. When ready to eat, rinse the thawed shrimp in a colander with cold water and allow to drain.
In a bowl, combine all the ingredients except for the greens. Toss well to coat. Place the greens in a serving dish and top with the shrimp mixture.
