Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette
This light and healthy salad is perfect for lunch or dinner!
Servings: 4 servings
Calories: 342kcal
Ingredients
- 12 Ounces asparagus trimmed and cut into bite size pieces
- 16 ounces large shrimp cleaned, deveined and tail removed
- 1 yellow or red sweet pepper cored, seeded and cut into 2 inch strips
- 1 Tablespoon chopped garlic
- 2 Tablespoons olive oil
- ½ Teaspoon black pepper
- ½ Teaspoon sea salt
- 4 cups chopped Romaine lettuce
- 1 green onion chopped
- ..............................................
- Dressing:
- Juice of one large lemon
- ¼ Cup olive oil
- 2 teaspoons sugar
- 1 Tablespoon white vinegar
- 1 Teaspoon Dijon mustard
- ½ Teaspoon sea salt
Instructions
- Preheat oven to 400 degrees. Line a baking pan with foil or parchment paper.
- Put the asparagus, shrimp and sweet pepper in a large bowl. Add the chopped garlic, 1 tablespoon olive oil, black pepper and ½ tablespoon salt. Mix well. Pour the shrimp mixture on the baking pan.
- Bake for 15 minutes or until asparagus is tender and shrimp are pink.
- While shrimp are roasting, arrange Romaine lettuce on four plates. Add half the chopped green onion and reserve the rest to garnish on top of salads.
- Whisk all the dressing ingredients together in a small bowl. After shrimp and veggies are cooked, mix them well with the dressing.
- Top each plate of Romaine lettuce with some of the shrimp mixture. Garnish with remaining green onion.
Nutrition
Calories: 342kcal | Carbohydrates: 9g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1484mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5700IU | Vitamin C: 50.5mg | Calcium: 204mg | Iron: 4.9mg