Shrimp, Snap Pea and Chervil Salad [Bulkbites.com]

• Servings: 4
• Time: 40 minutes

Shrimps are extremely rich in omega-3 fatty acids that are required for the growth and development of muscles, increased energy and boosting the immune system in the body. Shrimps also contain loads of essential nutrients like protein, vitamin B12, selenium, etc. Snap peas contain a number of important vitamins, minerals and dietary fiber. Eating snap peas helps reduce cholesterol level in the body. Chervil is a popular herb that helps in removing toxic materials from the body and helps maintain blood pressure. Chervil is also rich in vitamin A.

Nutrition

• calories: 241
• protein: 28
• carbs: 18
• fat: 8
• saturated fat: 0.93
• polyunsaturated fat: 1.23
• monounsaturated fat: 3.97
• cholesterol: 1
• sodium: 85
• potassium: 526
• dietary fiber: 5.41
• sugars: 2.74
• vitamin a: 56
• vitamin c: 43
• calcium: 100
• iron: 2
• magnesium: 0
• complex carbs: 9.85
• other fats: 1.87

Ingredients

• 4 1 cup Water
• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 1 leaf outer Lettuce, green leaf, raw
• 1.5 tablespoon Oil, olive, salad or cooking
• 2.5 cup 1/2" pieces Beans, snap, green, raw
• 1 bulb Fennel, bulb, raw
• 1 fruit without seeds Lemons, raw, with peel
• 1 1 oz Pernod, liqueur, anise flavored
• 1 lemon yields Lemon juice, raw
• 2 tbsp, crumbled Spices, bay leaf
• 6 medium Radishes, raw
• 3 tbsp Spices, chervil, dried
• 1.5 tbsp Mayonnaise, low sodium, low calorie or diet
• 5.5 cup Shrimp, peeled and deveined

Instructions

• Boil a little salted water in a large saucepan.
• Add snap peas into the saucepan and cook for about 20 seconds and drain water.
• Now transfer the snap peas into a bowl containing cold water and keep it aside.
• Take another saucepan and combine ¼ cup liqueur, 1 quart water, the bay leaves and salt.
• Add lemon halves and squeeze a little lemon juice into the mixture.
• Add shrimps and bring the mixture to boil. Allow it to stand for a few minutes to get it cooked completely.
• Drain, rinse shrimp using cold water. Add ice water with peas.
• Once the peas and shrimp are cold enough, drain cold water and keep them aside.
• Take a large bowl and combine 3 tbsp lemon juice, 1 ½ tsp liqueur, salt, pepper, mayonnaise and the oil in it.
• Add fennel, radishes, chervil, shrimp and peas and toss to coat uniformly.
• Serve the salad while keeping the lettuce leaves as a base.