Eating Bird Food · by Brittany Mullins★ 4.4 (11)
Grilled Shrimp Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 65%
CARBS 32G40% OF CAL
11G FIBER14G OTHER7G TOTAL SUGAR
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad built on grilled shrimp, quinoa, and roasted vegetables with avocado and cherry tomatoes. Protein-rich and light, ideal for a quick lunch or summer dinner.
mainamericansaladbowlshellfish🍲 stockpotdairy freegluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 12-14 grilled shrimp
- 2 cups raw broccoli (cut into bite size pieces)
- ½ pound roasted asparagus
- ½ cup shredded red cabbage
- ½ cup sliced cucumbers
- ½ cup grape tomatoes (halved or quartered)
- ½ avocado (sliced)
- ½ cup quinoa (cooked and chilled)
- 4 cups spring mix
- Lemon Vinaigrette Dressing
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 65%
CARBS 32G40% OF CAL
11G FIBER14G OTHER7G TOTAL SUGAR
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 235mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1471mg
- Calcium
- 224mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.