Shrimp, Zucchini & Tomato Sorghum Salad

Shrimp, Zucchini & Tomato Sorghum Salad

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From: EatingWell Magazine, May/June 2017

In this gluten-free grain-salad recipe we use sorghum, a hearty small yellow grain that has a chewy texture. Here it's tossed with a cider vinaigrette, shrimp and vegetables. Serve as a main dish or as a side for grilled chicken or steak.

Ingredients 6 servings

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  • ⅓ cup extra-virgin olive oil
  • ⅓ cup cider vinegar
  • 2 tablespoons minced shallot
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups cooked and cooled sorghum (see Tips)
  • 2 cups chopped cooked shrimp (see Tips)
  • 1½ cups diced zucchini
  • 1½ cups halved cherry tomatoes
  • ¼ cup salted peanuts

Preparation

  • Prep

  • Ready In

  1. Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add sorghum, shrimp, zucchini and tomatoes; stir to combine. Serve topped with peanuts.
  • Tips: To make 3 cups cooked sorghum: Bring 1¼ cups sorghum and 3¼ cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 50 to 60 minutes. Remove from the heat and let stand for 10 minutes; drain if needed.
  • Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 327 calories; 16 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 18 g protein; 26 mcg folate; 98 mg cholesterol; 3 g sugars; 0 g added sugars; 373 IU vitamin A; 11 mg vitamin C; 56 mg calcium; 2 mg iron; 374 mg sodium; 488 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable, 1½ lean meat, 3 fat

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