Spinach & Shrimp Salad

This power salad is full of lean protein, omega-3s, antioxidants and healthy fats.

By Monique Ryan, MS, RD; Photography Peter Chou

SPINACH AND SHRIMP SALAD
Ready in 25 minutes • Makes 4 servings

Ingredients:
1 tbsp olive oil
1 lb precooked frozen shrimp, thawed
1 tsp lemon zest
1 tsp lime zest
¼ cup red onion, thinly sliced
2 cups spinach
2 cups romaine lettuce
1 cup canned kidney beans, drained and rinsed
1 orange, peeled and cut into segments
½ cup strawberries
1 Hass avocado, cut into 1" cubes
8 tbsp low-fat honey mustard dressing (I do not like to use low fat dressing..a better alternative would be olive oil and a balsamic vinegar such as honey ginger, available at Divine Oils at Shugrues Hillside or Olive Oil Traders in Old Town Cottonwood)

Instructions:
1.    Heat oil in a skillet and sauté shrimp with lemon and lime zest until warmed through.
2.    In a bowl, mix together onion, spinach, lettuce and beans. Top with orange, strawberries, avocado and shrimp.
3.    Stir in dressing and toss to mix. Serve.

Nutrients per serving:

Calories: 428, Total Fats: 19 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 226 mg, Sodium: 381 mg, Total Carbohydrates: 30 g, Dietary Fiber: 8 g, Sugars: 12 g, Protein: 36 g, Iron: 6 mg