Zesty and tangy, this grilled shrimp salad is simple to make and packed with layers of summer flavor. Perfect for a summer lunch or dinner outside, it's also heart-healthy and DASH-friendly.
Ingredients: (Makes 4 entrée portions)
1lb raw shrimp (peeled, deveined, tails on)
5 – 8oz organic spinach & mixed greens blend
¼ cup shredded carrots
½ red pepper (diced)
½ red onion (diced)
1 Tablespoon chili powder
½ Tablespoon garlic powder
½ lime (juice)
1½ limes (zested and juiced)
¼ cup extra virgin olive oil
½ cup chopped cilantro
1-2 cloves garlic (minced)
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/8 teaspoon salt
Pinch of black pepper
Preparing this recipe:
Rinse the shrimp in cold water. On a plate, squeeze half of one lime over the shrimp and toss with the chili powder and garlic powder to coat evenly. Marinate the shrimp at room temperature for 5 minutes before cooking on a medium high grill or skillet for 2-3 minutes on each side, until the shrimp are firm. Set shrimp aside.
Dressing. Combine lime zest, juice of 1½ limes, olive oil, garlic, cilantro, apple cider vinegar, honey, salt and pepper in a blender. Blend until combined thoroughly (20-30 seconds) until frothy. Chill dressing for up to an hour to cool and for flavors to fully combine.
In a large bowl combine lettuce mix, carrots, red onion, red pepper and toss with dressing. Add shrimp on top and serve immediately. Garnish with your favorite Mexican cheese or tortilla strips (optional). Enjoy!
Nutritional facts (Recipe yields 4 entrée portions):
Each serving (1/4 bowl): Cal: 244, Fat 15g, Sat Fat 2g, Cholesterol 161mg, Sodium 388mg, Carbs 13g, Sugars 7g, Fiber 1g, Protein 16g