avec salade d’épinards
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Oignon jaune • Tomate Roma • Citron • Concombre • Pesto au basilic (lait) (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Épinards • Sauce au yogourt (lait) (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium).
Allergens
Utensils
Tags
Crevettes
285 g
Pain plat
2 unit(s)
Pesto au basilic
0.25 cup
Tomato
1 unit(s)
Feta, émietté
0.5 cup
Oignon jaune
1 unit(s)
Citron
1 unit(s)
Jeunes épinards
56 g
Mini concombres
1 unit(s)
Sauce au yogourt
3 tbsp
Huile*
2 tbsp
Poivre*
0.125 tsp
Sel*
0.125 tsp
Sucre*
0.25 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - On a parchment-lined baking sheet, arrange flatbreads. (NOTE: It's okay if they overlap.)
- Bake in the middle of the oven for 3-4 min per side, until golden.
- Set aside.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Halve, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a large bowl, whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To another large bowl, add lemon zest, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until tender.
- Transfer onions to a plate and set aside.
- To the same pan, add shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 servings.)
- Working on the prepared baking sheet, spread remaining pesto over each flatbread.
- Top with shrimp, onions, feta and half the tomatoes.
- Toast assembled pizzettes in the middle of the oven for 2-3 min, until warmed through.
- Cut cucumber into 1/4-inch rounds.
- To the large bowl with dressing, add baby spinach, cucumbers and remaining tomatoes. Toss to coat.
- Divide pizzettes and salad between plates.
- Dollop or drizzle yogurt sauce over top of flatbreads.
- Squeeze a lemon wedge over top.
720
kcal
Calories
36
g
Fat
9
g
Saturated Fat
66
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
37
g
Protein
210
mg
Cholesterol
2070
mg
Sodium
0.2
g
Trans Fat
750
mg
Potassium
400
mg
Calcium
5
mg
Iron
