Shrimp Salad

 

While I may be spoiled now, living so near the coast, shrimp is also on sale at the grocery store this week (BOGO ftw!). Shrimp is an amazing protein source because it is so low in fat, super versatile, and cooks up in literally minutes.

From shrimp cocktail to shrimp scampi, from jambalaya to tacos to fettuccine, shrimp is a great addition to just about any dish. This simple salad makes use of some leftover cooked shrimp from a party tray, but you could also brown them in Cajun seasoning, or grill them with some pineapple sauce.

If you’re looking for a healthy way to use up some of summer’s fresh veggies, or a healthy-but-tasty lunch or dinner option that takes but a minute to put together, you’ve found just the thing!

Ingredients:

  • 2 cups greens (spinach, romaine, iceberg, arugula…)
  • 1 cup diced fresh veg (bell pepper slices, mushrooms, carrots, cucumber, radishes…)
  • Handful cooked shrimp
  • 2 tbsp dressing
  • Optional: shredded or crumbled cheese, croutons, sunflower seeds, chia seeds…

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This quick salad can literally be tossed together in under a minute if you eat the shrimp cold out of the salad, or 5 minutes if you brown it in a pan first. Use any combination of greens, veggies, and dressings you want.

This can also be layered into a mason jar for a quick on-the-go healthy lunch, snack, or dinner.

 

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