Salad and shrimp with bulgur

Ingredients

• salad: 1 large bowl, about 150 g
• shrimp: 1 serving, about 150 g
• vegetables: 1 large plate, about 200 g
• cooked bulgur: 3/4 cup, about 100 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

Contains: Shellfish, Gluten

Swaps

• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
• Swap the oily fish for trout, mackerel or sardines in a similar portion.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.

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