Name: Pea and Carrot Salad with Dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz shrimp; 1 cup green peas; 1 cup carrots; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp fresh dill; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup red onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pea and Carrot Salad with Dill

Poached shrimp chilled and tossed with sweet peas and vibrant, crunchy carrots in a zesty lemon-dill vinaigrette for a refreshing finish.

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NUTRITION

Protein

50.9g

Fat

17.4g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

1 cup green peas

1 cup carrots

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh dill

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup red onion

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PREPARATION

1
Bring a pot of water to a boil and poach the shrimp for 2-3 minutes until pink and opaque.
2
Immediately transfer the shrimp to an ice bath to stop the cooking process and chill thoroughly.
3
In a large bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper.
4
Finely chop the fresh dill and red onion, then stir them into the dressing.
5
Peel and shred the carrots using a box grater and add them to the bowl along with the peas.
6
Pat the chilled shrimp dry with a paper towel and add them to the salad.
7
Toss all ingredients together until the shrimp and vegetables are evenly coated in the vinaigrette.
8
Serve immediately or let it marinate in the refrigerator for 30 minutes to enhance the flavors.