By Raquel Partida
ROASTED VEGETABLE & SHRIMP SALAD
6 steps
Prep:5minCook:15min
This salad takes 20 minutes to come together, is packed with vegetables, & FLAVORFUL. No more boring salads on your fitness journey. I also added some protein and carbs to keep us fuller for longer! Feel free to roast any vegetables you’ll enjoy or omit the corn for a lower carb version - the possibilities are endless so this salad will become a weeknight staple!
Updated at: Thu, 17 Aug 2023 03:40:05 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories1011.9 kcal (51%)
Total Fat82.2 g (117%)
Carbs42.2 g (16%)
Sugars16.5 g (18%)
Protein30.1 g (60%)
Sodium2044.9 mg (102%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Roughly chop your vegetables and add to a bowl with seasonings of choice and avocado oil spray.
Step 2
2. Roast using your preferred method (air fry for 12-15 mins at 350° F; shake halfway)
Step 3
3. Dry and season shrimp with seasonings of choice.
Step 4
4. In a greased grill pan, cook shrimp for 2-3 minutes on each side or until pink.
Step 5
5. In a large salad bowl, mix 1.5 c greens and 150 mL of the Mexican green goddess salad dressing (full recipe in whisk)
Step 6
6. Top with half of the roasted vegetables, half of the shrimp, 1/2 c corn, and 28 G fat free cheese.
Notes
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