I started making this salad last summer, and it is now one of my family’s favorite quick weeknight dinners. It is healthy, full of vegetables, and perfect for summer time, when you don’t want to spend a lot of time cooking over a hot stove and want to put something together easily.
Healthy Shrimp and Veggie Salad
4 slices bacon (I prefer uncured bacon), cooked and chopped into bits
1 pound large shrimp, peeled and deveined
1/2 tsp paprika
salt and pepper to taste
2 1/2 Tbsp fresh lemon juice
zest from 1 lemon
2 1/2 Tbsp olive oil, divided
1/2 tsp whole-grain Dijon mustard
1 (10 oz) package romaine salad lettuce
2 cups cherry or grape tomatoes, halved
1 cup carrots, diced
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, sliced
1. In a medium bowl, toss shrimp with paprika and a pinch of salt and pepper. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high. Add shrimp to pan, and cook about 2 minutes per side or until done.
2. While shrimp cooks, whisk together lemon juice, lemon zest, remaining 1 1/2 Tbsp olive oil, Dijon mustard, and a pinch of salt to taste, in a large bowl. Add lettuce, carrots, tomatoes, and corn, and toss to coat.
3. Divide lettuce mixture among 4 plates. Top evenly with shrimp, and serve with bacon bits and avocado slices.
Source: Adapted from “Shrimp Cobb Salad” Cooking Light, May 2011
Tips and Thoughts:
If you can’t eat shrimp or just aren’t in the mood, you can easily substitute chicken. Cut 2 chicken breasts into bit sized pieces. Toss with the paprika and lightly season with salt and pepper. Cook in a skillet until done. To make things even faster, grab a store-bought rotisserie chicken and shred it or chop it into bite sized pieces.
To save time, you can purchase pre-shredded carrots. If you don’t have frozen corn, then canned corn will also work.