Grilled Shrimp Salad
Grilled shrimp salad with quinoa, broccoli and roasted asparagus! Prepare everything ahead of time and throw it into a bowl for a quick and easy lunch or dinner.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Keyword: grilled shrimp salad
Servings: 2
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!
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