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.

by Emily Richards PH Ec.
150 cal Serves 1
Prep time 0h 5m
Cook time 0h 6m
Total time 0h 11m

Ingredients

Directions

  1. Step 1

    In a bowl, spray shrimp lightly with cooking spray; toss with herb seasoning and chili powder.
  2. Step 2

    Place 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.
  3. Step 3

    Arrange spinach, tomato and corn, if using onto a dinner plate and top with grilled pepper and shrimp.
  4. Step 4

    In a small bowl, whisk together vinegar, garlic and pepper and drizzle over salad to serve.

Nutritional Information

Per serving (1 portion)

Calories
150
Protein
22 g
Sodium
247 mg
Potassium
699 mg
Total fat
2 g
Saturated fat
0 g
Cholesterol
180 mg
Carbonhydrates
12 g
Fibre
3 g
Sugars
0 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.