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Mini salad niçoise with grilled shrimps
Salad of artichoke, haricots verts, eggs, orange, mustard and grilled king prawns in baby currant lettuce.
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Ingredients
Directions
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If you use the barbecue, plug it in already. Let the artichokes drain in a sieve.
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Remove the stalk of the haricots verts and boil the beans together with the eggs for 5 minutes in boiling water with salt.
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Rinse in cold water with a colander.
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Peel the eggs and cut into parts. Squeeze out the half orange. Mix the juice with the mustard and the oil into a dressing.
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Mix the dressing in a bowl with the artichokes and haricots verts.
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Peel the shrimps and remove the intestinal tract. Slice the garlic and the leaves of the oregano and mix with the rest of the oil. Mix by the shrimp.
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Remove the leaves from the lettuce and spread over the bowls. Divide the artichokes, haricots verts, egg tarts and olives.
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If you do not use a barbecue, heat the grill pan. Grill the shrimp in the grill pan or on the barbecue in 3 minutes.
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Divide the shrimp over the salad.
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Nutrition
175Calories
Sodium22% DV520mg
Fat17% DV11g
Protein26% DV13g
Carbs1% DV4g
Fiber16% DV4g
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