Grilled Shrimp Salad
This grilled shrimp salad is packed with protein and fiber thanks to quinoa, broccoli, and roasted asparagus. It’s fresh, flavorful, and perfect for a quick, make-ahead lunch or light summer dinner.
Servings: 2
Ingredients
- 12-14 grilled shrimp
- 2 cups raw broccoli cut into bite size pieces
- ½ pound roasted asparagus
- ½ cup shredded red cabbage
- ½ cup sliced cucumbers
- ½ cup grape tomatoes halved or quartered
- ½ avocado sliced
- ½ cup quinoa cooked and chilled
- 4 cups spring mix
- Lemon Vinaigrette Dressing
Instructions
- Bring a pot of water to a boil. In a large bowl, fill with half ice and water. Cut up the broccoli while you wait for the water to boil. Carefully, add in broccoli and cook for 1 to 2 minutes. The broccoli will become tender and bright in color. Scoop out broccoli with a slotted spoon quickly and immediately move into the ice water, keeping it in there for for about 30 seconds. Drain in a colander and set aside.
- Follow linked recipe for the roasted asparagus. Set aside.
- Add 2 cups of spring mix to each salad plate/bowl and top with the shrimp, broccoli, asparagus, cabbage, cucumbers, tomato, avocado, and quinoa. Drizzle with lemon dressing and enjoy!
Notes
- Storage: This salad will stay fresh for about 2–3 days in the fridge if stored properly. The shrimp is best eaten within 1–2 days for optimal flavor and texture.
Nutrition
Serving: 1/2 recipe | Calories: 297kcal | Carbohydrates: 32g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 149mg | Sodium: 551mg | Potassium: 1197mg | Fiber: 11g | Sugar: 7g