Shrimp & Bulgur Salad

Using large shimp in this recipes reduces some of the prep work as you have fewer shrimp to shell and devein. The flaxseed oil in the dressing brings a hefty amount of omega-3 fatty acids to this recipe. 

Shrimp & Bulgur Salad


Quantity Ingredients
1-1/2 cups bulgur
2 cups boiling water
3/4 pound large shrimp, shelled and deveined
1 cup cherry tomatoes, halved
1 avocado, cut into 1/2-inch cubes
1/3 cup thinly sliced green onions
1/4 cup chopped toasted walnuts
Grated zest from 2 limes
1/3 cup fresh lim juice ( 2 to 3 medium limes)
3 tbsp flaxseed oil
2 tbsp Dijon mustard
2 tbsp chopped parsley
3/4 tsp salt
1/2 tsp pepper


1. In large heatproof bowl, combine bulgur and boiling water and let stand 30 minutes. 2. Meanwhile, in medium saucepan, bring 2 cups of water to a boil. Add shrimp and cook until shrimp turns pinky-orange and is just cooked through, 2 to 3 minutes. Drain. When cool enough to handle, coarsely chop. 3. Add tomatoes, avocado, green onions, walnuts, lime zest, lime juice, flaxseed oil, mustard, parsley, salt and pepper to the softened bulgut, and stir to combine. Serve at room temperature or chilled. Nutrition Information Per serving: 472 calories, 24g total fat, 2.9g saturated fat, 13.1g dietary fiber, 101mg cholesterol, 762mg sodium.