Shrimp Salad (Antioxidant Rich Gluten Free)

This recipe comes to us courtesy of the Wellesse Blog

Make this dish for your next summer dinner party, and you’ll have happy guests.  Not only will they love the meal, but they’ll also feel light and energized after.  A far cry from the typical cream and carb laden shrimp dishes, this one is as good for you as it is tasty. 

Ingredients:

• 2 tablespoons olive oil plus 1 tablespoon
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh basil
• 4-6 garlic cloves, minced
• Dash sea salt
• ½ pound raw shrimp, peeled and deveined
• 8 cups salad greens (lettuce, spinach, chopped kale or chard leaves)***
• 1 grapefruit, peeled and sectioned
• 1 avocado, sliced
• ½ lime
• Freshly ground black pepper, to taste

Directions:

1. Mix together the 2 tablespoons of olive oil, parsley, cilantro, basil, garlic cloves and salt.  Toss the raw shrimp in this marinade and set aside.  Heat a sauté pan on medium-low heat on the stove.
2. While the pan is heating, toss together the salad greens, grapefruit, and avocado in a large salad bowl or 4 individual dishes.
3. Once hot, add 1 tablespoon of olive oil to the sauté pan, then add the shrimp, making sure to spoon in all the olive oil and herbs.  Cook on one side for 3 minutes, until the shrimp begin to turn pink.  Turn over and cook on the other side for another 3 minutes.  Pour the shrimp and all the oil over the salad.
4. Drizzle with fresh lime juice and add freshly ground black pepper, to taste.  Serve hot or cold. 
5. Serves 4

Nutrition:  *** Nutrition will vary based on which Greens you use.  I based these estimates on all fresh baby spinach.  Each serving (1/4 of total recipe) has around....

• 255 calories and
• 17 grams protein

.....and lots of omega 3’s, vitamin C and other good stuff.