INGREDIENTS

• 1 packet of (7 THALASSES) shrimps, peeled and peeled
• 400 g baby spinach
• 300 g buckwheat
• 100 g roasted almonds
• 1 sprig of rosemary
• 1 tsp balsamic vinegar with fig

METHOD

In a small saucepan, add the buckwheat and water and bring to a medium boil. Let it simmer until it absorbs the water and softens. We strain it to remove any water and allow to drain.

In a small saucepan, add water and once boiling, add the shrimps for 3-4 minutes. Then, drain the shrimps.

Finally add all the ingredients together in a salad bowl, mix gently and serve.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)