At The Resistance Studio we understands that your body needs quality nutrients in order to perform at your best. So here is a recipe that I am sure will energize you.
1/4 cup plus 1 tablespoon extra-virgin olive oil
6 ears or corn, kernels cut from the cob (2 1/2 cups)
1 pint grape tomatoes, halved lengthwise
1/2 small red onion, thinly sliced lengthwise
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
1 1/2 teaspoons coarsely chopped tarragon
2 tablespoons white wine vinegar Salt and freshly
ground pepper
1 pound shelled and deveined large shrimp
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 bunch watercress, thick stems discarded
1. in a large skillet, heat 1 tablespoon of the olive oil. Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes. Transfer the corn to a bowl and let cool. Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.
2.In a bowl, toss the shrimp with 1 tablespoon of olive oil and season with salt and pepper. Grill the shrimp over high heat, turning once, until pink an curled, about 3 minutes. Transfer to a bowl and stir in the lemon zest.
3.In a large mixing bowl stir in the remaining 1 tablespoon of olive oil and lemon juice and season generously with salt and pepper. Add the watercress and toss in the dressing coat. Transfer the watercress to a large serving platter. Top with the corn and tomato salad and the grilled shrimp an serve right away
One serving
Calories: 235 cal,12 gm total fat, 1.7 gm saturated fat, 17 gm carb, 3gm fiber
*For added protein you can substitute grilled chicken or beef for the shrimp.
Mirna and I tried this dish and found it to be light and very tasty.
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At The Resistance Studio we understands that your body needs quality nutrients in order to perform at your best. So here is a recipe that I am sure will energize you. More...