Peach, Edamame and Shrimp Salad Lunch Box with Crispy Buckwheat by @lesgourmandisesdeloubna

55 min

1 serving

🥕

100 g

Carrot

🥑

150 g

Avocado

🍑

300 g + 1

Peach

🫘

150 g

Edamame

🧀

85 g

Feta

🦐

200 g

Shrimp

🌿

Coriander

🌾

250 g

Buckwheat

🫒

75 ml

Olive oil

🌶️

5 ml

Paprika

🫚

2 cm

Fresh ginger

🥢

30 ml

Soy sauce

🌶️

2 ml

Chili

🫙

5 ml

Sumac

🧂

1.5 g

Salt

🍋

15 ml

Lemon juice

  1. Preheat

    Preheat the oven to 200°C / 390°F and line a baking tray.

  2. Toss
    • cooked buckwheat
    • olive oil
    • paprika

    Toss the cooked buckwheat with 1 tablespoon olive oil and paprika.

  3. Spread
    • cooked buckwheat

    Spread the buckwheat on the baking tray and bake for 30 minutes until crisp.

  4. Slice
    • carrot

    Slice the carrot thinly with the mandoline and place it in the mixing bowl.

  5. Cut
    • avocado
    • peach

    Cut the avocado and 1 peach into bite-size pieces.

  6. Add
    • avocado
    • peach
    • edamame

    Add the avocado, peach, edamame, crumbled feta, grilled shrimp and coriander to the bowl.

  7. Blend
    • peach
    • fresh ginger

    Blend the remaining peach with ginger until smooth.

  8. Stir
    • soy sauce
    • lemon juice
    • olive oil

    Stir soy sauce, lemon juice, 2 tablespoons olive oil, chili pepper, sumac and salt into the peach mixture.

  9. Top
    • carrot
    • avocado
    • peach

    Pack the salad into the lunch container and top it with crispy buckwheat.

  10. Pour

    Pour the dressing into a separate small container and seal both containers.

  11. Dress

    Vacuum-seal the packed lunchbox and dressing container if desired.

  12. Add
    • Lemon juice

    Add a splash of lemon juice.

  13. Add
    • Olive oil

    Add a drizzle of olive oil.

  14. Bake
    • Olive oil
    • Paprika
    • Buckwheat

    Brush the cooked buckwheat with olive oil and paprika and bake in the oven for 30 minutes at 200°C to make it crispy.

  15. Put

    Put the salad into the lunch box.

  16. Add
    • Buckwheat

    Add the crispy buckwheat to the salad for a filling, starchy element.

  17. Step

    Close the lunch box.

  18. Pour

    Pour the vinaigrette into the small container of the lunch box.

  19. Step

    Vacuum-seal both the salad box and the vinaigrette container for maximum freshness.

Peach, Edamame and Shrimp Salad Lunch Box with Crispy Buckwheat by @lesgourmandisesdeloubna

55 min

1 serving

🥕

100 g

Carrot

🥑

150 g

Avocado

🍑

300 g + 1

Peach

🫘

150 g

Edamame

🧀

85 g

Feta

🦐

200 g

Shrimp

🌿

Coriander

🌾

250 g

Buckwheat

🫒

75 ml

Olive oil

🌶️

5 ml

Paprika

🫚

2 cm

Fresh ginger

🥢

30 ml

Soy sauce

🌶️

2 ml

Chili

🫙

5 ml

Sumac

🧂

1.5 g

Salt

🍋

15 ml

Lemon juice

Preparation Steps

  1. Step 1/19

    Preheat the oven to 200°C / 390°F and line a baking tray.

    🍳baking tray

  2. Step 2/19

    Toss the cooked buckwheat with 1 tablespoon olive oil and paprika.

    🌾cooked buckwheat
    🫒olive oil
    🌶️paprika
    🥣mixing bowl
    🥄spatula

  3. Step 3/19

    Spread the buckwheat on the baking tray and bake for 30 minutes until crisp.

    🌾cooked buckwheat
    🍳baking tray

  4. Step 4/19

    Slice the carrot thinly with the mandoline and place it in the mixing bowl.

    🥕carrot
    🔪mandoline slicer
    🥣mixing bowl

  5. Step 5/19

    Cut the avocado and 1 peach into bite-size pieces.

    🥑avocado
    🍑peach
    🔪knife
    🪵cutting board

  6. Step 6/19

    Add the avocado, peach, edamame, crumbled feta, grilled shrimp and coriander to the bowl.

    🥑avocado
    🍑peach
    🫘edamame
    🧀feta cheese
    🦐shrimp
    🌿fresh coriander
    🥣mixing bowl

  7. Step 7/19

    Blend the remaining peach with ginger until smooth.

    🍑peach
    🫚fresh ginger
    🥤blender

  8. Step 8/19

    Stir soy sauce, lemon juice, 2 tablespoons olive oil, chili pepper, sumac and salt into the peach mixture.

    🥢soy sauce
    🍋lemon juice
    🫒olive oil
    🌶️chili pepper
    🫙sumac
    🧂salt
    🥤blender

  9. Step 9/19

    Pack the salad into the lunch container and top it with crispy buckwheat.

    🥕carrot
    🥑avocado
    🍑peach
    🫘edamame
    🧀feta cheese
    🦐shrimp
    🌿fresh coriander
    🌾cooked buckwheat
    salad container

  10. Step 10/19

    Pour the dressing into a separate small container and seal both containers.

    small dressing container
    salad container

  11. Step 11/19

    Vacuum-seal the packed lunchbox and dressing container if desired.

    salad container
    small dressing container

  12. Step 12/19

    Add a splash of lemon juice.

  13. Step 13/19

    Add a drizzle of olive oil.

  14. Step 14/19

    Brush the cooked buckwheat with olive oil and paprika and bake in the oven for 30 minutes at 200°C to make it crispy.

  15. Step 15/19

    Put the salad into the lunch box.

  16. Step 16/19

    Add the crispy buckwheat to the salad for a filling, starchy element.

  17. Step 17/19

    Close the lunch box.

  18. Step 18/19

    Pour the vinaigrette into the small container of the lunch box.

  19. Step 19/19

    Vacuum-seal both the salad box and the vinaigrette container for maximum freshness.

Composition

Ingredients

Types

Vegetables, Fruit, Legumes, Seafood, Oils, Spices, Root vegetables, Condiments, Seasonings

Ingredients

Carrot, Avocado, Peach, Edamame, Feta, Shrimp, Coriander, Buckwheat, Olive oil, Paprika, Fresh ginger, Soy sauce, Chili, Sumac, Salt, Lemon juice

Notes

Carrot (sliced on a mandoline), Peach (for the salad, blended for the vinaigrette), Edamame (amount not given), Feta (crumbled, amount not given), Shrimp (grilled with chili and sumac, amount not given), Coriander (amount not given), Buckwheat (leftover cooked buckwheat from the day before), Olive oil (brushed on the buckwheat before baking, for the vinaigrette), Paprika (for the buckwheat, amount not given), Fresh ginger (small piece, for the vinaigrette), Chili (for the vinaigrette, amount not given), Sumac (for the vinaigrette, amount not given), Salt (for the vinaigrette, amount not given), Lemon juice (a splash)

Allergens

Soy, Shellfish, Gluten

Dietetics

Dietary regimen

to inform

Calories

655 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 59g, Fat: 34g, Fiber: 13g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4.5mg, Potassium: 1050mg, Sodium: 1050mg

Vitamins

Vitamin C: 24mg, Vitamin A: 520mcg, Vitamin K: 35mcg, Vitamin B12: 1.4mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

mandoline slicer, knife, cutting board, mixing bowl, blender, baking tray, spatula, salad container, small dressing container

Appliances

Oven, Vacuum sealer

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Meal Prep, Work Lunch

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Juicy, Tender

Flavors

Sweet, Savory, Tangy, Spicy, Smoky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep dressing and salad covered,Do not leave shrimp salad out longer than 2 hours), fridge : 48 hours (Store at 4°C / 40°F or below,Keep dressing separate,Keep in an airtight or vacuum-sealed container), freezer : (Not recommended because avocado, fresh peach, feta and salad vegetables lose texture)