Potato-And-Shrimp Salad With Peas And Basil Oil

Ingredients

• 8 small red potatoes, steamed until tender and quartered
• 1 pound cooked and peeled shrimp
• 1 cup shelled fresh green peas, cooked until tender
• 1 jalapeno, stemmed, seeded and minced
• 4 teaspoons basil oil (recipe above)
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    528 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 34 grams protein; 182 milligrams cholesterol; 811 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

About 10 minutes