Shrimp and Veggie Salad
Ingredients:
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)
Recipe directions:
Mix all ingredients together in a large bowl and drizzle dressing on top.