Recipe description
June 29, 2026
Summer tomato salad with shrimp
Bright, gut-friendly summer tomato salad with shrimp for lunches.
78%
General Gut Health Match
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We found the following allergens in the recipe ingredients: shellfish, sulfites, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Includes fiber from tomatoes and vegetables.
- Colorful ingredients with polyphenol-rich tomatoes and olive oil.
- Balanced with protein from shrimp and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
200
gram
Tomato
300
gram
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Basil
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
In a large bowl, combine the diced tomatoes, shrimp, and basil.
2
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3
Pour the dressing over the shrimp and tomato mixture and toss gently to combine.
4
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
22 g
Protein
12 g
Carbohydrates
2 g
Fiber
4 g
Sugar
22 g
Fat
3 g
Saturated fat
0.6 g
Salt
FAQ
How many servings does this recipe yield?
About 2–4 servings, depending on portion size.
Is this salad gluten-free?
Yes. The base ingredients are naturally gluten-free; watch for gluten in any added dressings or toppings.
Can I make a vegetarian or vegan version?
Yes. Replace shrimp with feta, avocado, chickpeas, or grilled tofu; for vegan, use a plant-based protein.
How should I store leftovers?
Store components separately in the fridge; add the dressing just before serving; best within 1–2 days.
What tomatoes work best for this salad?
Ripe, juicy tomatoes such as cherry or heirloom; mix varieties for extra flavor.
What are the health benefits of this salad?
Tomatoes provide fiber and polyphenols; shrimp adds lean protein; olive oil supplies healthy fats, supporting a balanced diet.
Can I substitute the shrimp with another protein?
Yes. Options include grilled chicken, tuna, tofu, or chickpeas; adjust cooking times accordingly.
Is it safe to eat during pregnancy?
Shrimp is generally safe when fully cooked; avoid raw shellfish and consult a healthcare provider if you have concerns.
How can I customize the dressing or add more flavor?
Try lemon juice, red wine vinegar, fresh herbs, or garlic; use extra-virgin olive oil for richer taste.
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