This is probably one of the most beautiful salads I've ever made. I love all the colors of the rainbow. This Roasted Shrimp and Vegetable Salad with Chili Lime Dressing is so healthy, fresh and you can make it ahead or eat it warm from the oven.
Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings
Ingredients
1 cup cherry tomatoes, sliced
1 cup carrots, shredded
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 pound shrimp
olive oil
chili powder, to taste
oregano, to taste
salt & pepper, to taste
lime juice
large handful of mixed greens
Chili Lime Vinaigrette Dressing
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt & pepper, to taste
Directions
1Preheat oven to 400˚ F.
2Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in the olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
3Move vegetables to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until the shrimp is fully cooked. Be careful not to overcook.
4Mix dressing ingredients together in a small bowl.
5In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
Roseina
September 25, 2024
Great recipe i have made for different groups of family and friends. It always goes down a treat. Thanks