Shrimp and tomato spinach salad
This colourful salad is perfect for a summer dinner on your deck or balcony. Buy a pound of shrimp on sale and divide the bag into four for quick meals all summer long.
Step 1In a bowl, spray shrimp lightly with cooking spray; toss with herb seasoning and chili powder.
Step 2Place shrimp and pepper on preheated medium high grill and cook, turning once for about 6 minutes or until shrimp is cooked through and pepper is tender crisp.
Step 3Arrange spinach, tomato and corn, if using onto a dinner plate and top with grilled pepper and shrimp.
Step 4In a small bowl, whisk together vinegar, garlic and pepper and drizzle over salad to serve.
Per serving (entire recipe)
- 22 g
- 247 mg
- 699 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- 180 mg
- 12 g
- 3 g
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.