Roasted Shrimp and Poblano Salad
A vibrant and nutritious salad featuring roasted shrimp, poblano peppers, and creamy avocado, perfect for a quick weeknight dinner or a leisurely weekend lunch.
Ingredients
Vegetables & Fruits
- 2 medium shallots, sliced
- 3 medium poblano peppers, seeded and sliced Can substitute with bell peppers for a milder flavor.
- 4 small radishes, sliced
- 1 medium lime, juiced
- 1 medium avocado, thinly sliced
Proteins
- 1 lb large shelled, deveined shrimp Frozen shrimp can be used if thoroughly thawed.
Seasonings & Oils
- 1 Tbsp canola oil
- 2 tsp chili powder
- 1/2 tsp salt
Greens
- 1 5-ounce container mixed greens
Instructions
Preparation
- Preheat your oven to 450 degrees F.
- Slice the shallots and prepare the poblano peppers.
- On a baking sheet, mix the sliced shallots and poblano peppers with canola oil and chili powder. Roast for 20 minutes.
Cooking
- While the peppers and shallots are roasting, slice the radishes and avocado, and set them aside. Squeeze the juice from the lime and set that aside too.
- After 20 minutes, add the large shrimp to the baking sheet and roast for an additional 5 minutes.
Assembly
- Once done, allow the mixture to cool slightly.
- Combine the roasted shrimp and vegetables with the sliced radishes, lime juice, salt, and mixed greens. Finish with the sliced avocado on top.
Notes
To enhance flavors, consider adding garlic when roasting. Fresh herbs like cilantro or parsley can elevate freshness, and toasted pumpkin seeds or nuts add crunch. Store leftovers in an airtight container and consume within 1-2 days for optimal freshness.