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Anti-Inflammatory Shrimp Salad

Serving Size: 1, Prep Time: 10 min, Cook Time: 15-30 min

Ingredients

  • 3 purple or golden beets, washed and chopped
  • 1/2 tbsp (7 g) avocado oil
  • Salt and pepper to taste
  • 1 tbsp (11 g) pomegranate arils
  • 2 tbsp (30 g) feta cheese
  • 1 tbsp (7 g) chopped walnuts
  • 1 tbsp (10 g) hemp hearts
  • 2 cups (40 g) arugula
  • 1/2 tbsp (7 g) olive oil
  • Juice from 1/2 lemon
  • 4 oz (113 g) cooked shrimp/prawns

Directions

  1. Preheat oven to 400°F (205°C).
  2. Toss chopped beets with avocado oil, salt, and pepper. Bake for 15-20 minutes, until soft.
  3. Add arugula to a salad bowl and top with pomegranate arils, feta cheese, chopped walnuts, and hemp hearts. Toss with olive oil, lemon juice, salt, and pepper.
  4. Top with cooked beets and cooked shrimp and enjoy!

Nutrition Info

Calories: 516, Carbohydrate: 31 grams, Protein: 32 grams, Fat: 32 grams

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