Spelt salad with zucchini and shrimp fresh, light, and delicious. With the heat of summer, it’s always difficult to stand at the stove, especially during the hottest hours, so luckily there are Rice Salads, Pasta Salads, and Legume Salads that we can prepare in advance and enjoy cold and… even take to the beach in your cooler bag. Today I want to tell you how I prepared a delicious spelt salad with shrimp and zucchini scented with lemon. A simple recipe to prepare in advance and perfect even on the hottest days. Spelt is a cereal rich in fiber, magnesium, potassium, and B vitamins; it is also a source of protein and iron. It contains selenium and phytic acid that counteract the action of free radicals, the major contributors to aging and cell degeneration, like tumors. Today with Pearled Spelt, the cereal stripped of its husk, I prepared a fresh and delicious Spelt Salad with Zucchini
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 176.23 (Kcal)
- Carbohydrates 18.68 (g) of which sugars 0.13 (g)
- Proteins 15.24 (g)
- Fat 5.71 (g) of which saturated 0.77 (g)of which unsaturated 0.25 (g)
- Fibers 3.23 (g)
- Sodium 161.55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spelt Salad
- 1 cup pearled spelt
- 3 cups zucchini
- 1 lb shrimp
- 1 lemon (untreated)
- to taste extra virgin olive oil
- 1 sprig basil
- to taste salt
- 1 clove garlic
How to prepare Spelt Salad with Zucchini and Shrimp
For quicker cooking, I prefer to soak the spelt in a bowl for 2 hours, covering it with water. After soaking, drain and rinse under running water. Let it drain. Cook the spelt in salted boiling water for about 25 minutes. If you don’t soak it, extend the cooking time by another 5-6 minutes.
Drain the spelt and let it cool in a bowl. While the spelt is cooking, prepare the dressing. Clean the shrimp by removing the head, shell, and the black intestinal vein. Rinse them and let them drain. For convenience, you can use frozen shrimp; in that case, let them thaw first.
Wash the zucchini, trim the ends, and cut them first into pieces and then into small cubes. In a pan, add a clove of garlic, 2 tablespoons of oil, and the zucchini. Add a pinch of salt and let the zucchini cook for 6-7 minutes, stirring often with a wooden spoon.
Remove the garlic clove and add the shrimp to the pan with the zucchini. Let them cook for 2-3 more minutes. Turn off the heat and let them cool. Wash the lemon. Cut the zest (only the yellow part) and slice it into thin strips. Squeeze the lemon.
Mix the lemon juice with 2 tablespoons of extra virgin olive oil in a bowl. Season the spelt with the lemon zest, the oil and lemon mixture, and some basil leaves. Mix and let the Spelt Salad cool in the fridge for about an hour or more.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The spelt and shrimp salad can be stored in the fridge in a container for 1-2 days
If you prefer, you can replace the basil with mint leaves
Don’t miss the recipe for Pasta Salad with Bresaola and Arugula
