A tantalising zesty and vibrant salad.
Serves 2
Prep time 30 minutes
Ingredients
200g cherry tomatoes, halved
120g shredded carrot
100g yellow pepper, diced
150g red onion, diced
175g asparagus, diced
455g shrimp
Olive oil
Chilli powder, to taste
1 tsp fresh oregano
Salt & pepper, to taste
1 lime, juiced
Mixed greens
Ingredients For the Vinaigrette
3 tbsp lime juice
2 tbsp olive oil
2 tbsp honey
½ tsp chili powder
Salt & pepper, to taste
Method
Preheat your oven to 200°C. Line a baking sheet with baking paper, then add on the chopped vegetables. Drizzle on the olive oil, and sprinkle seasonings as desired. Bake for around 10 minutes; remove from the oven.
Make a space in the centre of the vegetables for the shrimp, ensuring they’re placed on a single layer. Drizzle with more olive oil, lime juice and more seasoning, as needed, then bake for 5-6 minutes, until the shrimp are cooked through. Meanwhile, mix together the dressing ingredients in a small bowl.
Combine the veg, shrimp and mixed greens in a large salad bowl, then drizzle with dressing and serve.
Chef’s Tip: If using frozen shrimp, make sure to defrost well – learn from my mistake, to avoid soggy veg!
