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Summer Shrimp Salad- Tuesday, June 19, 2018

This Summer Shrimp Salad is the perfect dish for everyone on diets and easy weight loss programs. It’s a refreshing and colorful salad that packs a serious protein punch to fill you up for hours. This recipe is not just healthy, it’s light and zesty, making it perfect for lunch or dinner. It’s also fast and easy to prepare—a no-brainer for your weekly meal plan.

The eggs and shrimp provide lean, complete protein that promotes healthy digestion and burns calories in the process. Complete proteins include all 20 amino acids, including glutamic acid, which helps build lean muscle. The greater our lean muscle mass, the more calories we torch on a daily basis. In addition to their high protein content, both eggs and shrimp are rich in selenium, copper and vitamin B-12.

Tomatoes contain powerful antioxidants, including immunity-boosting vitamin C and lycopene, which protects the skin against sun damage and promotes heart health. Avocados are loaded with heart-healthy monounsaturated fatty acids, folate, vitamin K and bloat-fighting potassium. Cucumbers are extremely hydrating due to their water content, and are a good source of vitamin C, potassium and anti-inflammatory flavonoids.

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Ingredients

4 cups baby spinach
1/2 lb raw shrimp, peeled 
2 hard-boiled eggs, chopped
1 cup Roma tomatoes, chopped
1 cucumber, chopped
½ Hass avocado, chopped
¼ cup scallions, diced
Feta cheese crumbles
1 tbsp extra virgin olive oil
Himalayan sea salt and freshly ground black pepper

Dressing

1 lemon
1 tbsp Dijon mustard
3 tbsp extra virgin olive oil
Himalayan sea salt and freshly ground black pepper to taste

Instructions

Mix together the baby spinach, cucumbers, avocados, tomatoes, scallion and chopped eggs. Warm a skillet over medium heat. Add the shrimp and cook for approximately one to two minutes on each side. Season with Himalayan sea salt and freshly ground black pepper. Add the shrimp to the salad mixture.

To make the dressing, squeeze the lemon into a bowl. Once you’ve extracted the juice, add the Dijon mustard and extra virgin olive oil. Whisk the mixture until combined well. Drizzle over the salad and season with Himalayan sea salt and freshly ground black pepper to taste. Sprinkle feta crumbles over each salad and serve.

Make four servings.

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