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Shrimp and Veggie Salad
Shrimp and Veggie Salad. (Photo: Karina Arnold)
While waiting for a flight in the Oklahoma City airport, Karina Arnold was flipping through a women’s competitive running magazine in a gift shop. The magazine featured a guide to clean eating for a day, which included a version of this salad. Karina remembered some of the ingredients and made her own version.
2 cups mixed greens
7 large peeled and cooked shrimp (Karina sautéed shrimp in coconut oil and pepper until fully cooked)
1 cup blanched broccoli, cut into halves
6 spears roasted asparagus
½ cup shredded red cabbage
1 diced tomato
½ cup cooked quinoa, brown rice, or couscous
Dressing of choice (Karina choose Balsamic vinaigrette)
Mix all ingredients together in a large bowl and drizzle dressing on top.
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