The weather is warming up, and summer will be here soon! OK, I may be getting a little ahead of myself (its only 46 degrees right now in NYC) but warmer weather brings cravings for lighter types of food. Salads are a great way of getting a good amount of vegetable and protein servings in one, are filling, but are also not heavy. Try this great shrimp salad recipe. It definitely hit the spot!
Healthy Salad with Shrimp
Serves: 1
Ingredients
- 3 Shrimp, cooked
- 5 Romaine Lettuce Heart Leaves, chopped
- 2 Baby Bella Mushrooms, sliced and chopped
- ⅛ c. Shredded Cheddar Cheese
- 1½ tbsp. Roasted, Unsalted Sunflower Seeds
- ⅓ Carrot, chopped (raw or steamed)
- ⅓ Zucchini, chopped
- 1 tbsp. Balsamic Dressing
Instructions
- Sautee shrimp, with a small amount of olive oil, over medium heat. Cook the shrimp on one side for about 2 minutes, until that side is pink. Flip the shrimp over and cook on the other side for another 2 minutes. The shrimp is done once it turns bright pink and is no longer translucent. Set aside.
- Wash all produce well
- Chop romaine lettuce and vegetables, and toss into a large bowl.
- Add the shredded cheddar cheese, sunflower seeds and cooked shrimp.
- Toss with balsamic dressing and enjoy!
Nutrition Information
Serving size: 1 salad w/out dressing Calories: 175.2 Fat: 11.5 g Carbohydrates: 7.9 g Sugar: 2.4 g Sodium: 175.9 mg Fiber: 3.9 g Protein: 12.9 g
[…] Read More […]