Celebrate spring with a fresh, entrée-worthy salad. This one features protein-rich shrimp, colorful corn and cherry tomatoes and a zesty sundried tomato vinaigrette. Roasting the veggies with olive oil first adds a nice flavor and actually increases your body’s ability to absorb the cancer-fighting lycopene compound.
- 1/2 cup frozen corn (no-salt added)
- 1/2 cup cherry tomatoes, sliced in half
- 1 Tbsp. extra virgin olive oil, divided
- 1 head romaine lettuce
- 8 oz. shrimp, thawed, tails trimmed
- 1/2 medium avocado
- 2 Tbsp. red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 1/2 tsp. prepared mustard
- 1 Tbsp. chopped sun dried tomato
- 1 clove garlic, roughly chopped
- salt and freshly ground black pepper
- Preheat oven to 450 degrees F.
- On sheet pan place corn and halved tomatoes and toss with 2 teaspoons oil until evenly coated. Season with salt and pepper (you can also add some granulated garlic for more flavor.) Roast about 10-15 minutes or until tomatoes begin to tighten up.
- In a sauté pan, add 1 teaspoon oil and heat to medium high.
- Add shrimp to pan and season with salt and pepper.
- Once shrimp has tightened up and turned pink (approximately 4 minutes.) Remove from heat.
- Chop lettuce to desired leaf size.
- Slice avocado in half and remove pit. Cut slices while still in the skin and scoop out with a spoon.
- Arrange lettuce on plate or bowl and top with roasted tomato and corn, avocado, and shrimp.
- In a small bowl, whisk together vinegar, mustard, sundried tomato and garlic. When well mixed, slowly add the oil in a small stream; the dressing should bind together and look uniform throughout with no separating of oil and vinegar.
- Season with salt and pepper.
- The dressing is an additional 160 calories per serving (vinaigrette makes a total of 2 servings)
This recipe contains cancer fighting foods:
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