ROASTED SHRIMP & WALNUT SALAD

I should just call this the protein salad. This salad is fresh and full of goodies like, toasted walnuts, avocados, tomatoes, hearts of palm and more. A light and refreshing meal that is sure to fill you up this summer.

Servings 4

Ingredients:

8 ounces fresh cleaned and deveined or frozen shrimp thawed

1/4 cup raw walnuts

1 ounce of goat cheese crumbled

1/2 cup organic baby spinach
1 avocado sliced
2 tomatoes cut in to wedges

7 ounces (1/2 can) organic hearts of palm lightly chopped

1/2 cup extra virgin olive oil

1 tbs fresh lime juice

1 tbs grapefruit vinegar
salt and pepper for taste

Preparation:

Heat oven to 400 degrees

Place shrimp in a single layer on foil lined cooking sheet. Drizzle shrimp with olive oil season with salt. Roast in oven for 8 to 10 minutes until pink and firm. Cool and set to the side.

Place walnuts on separate cooking sheet (dry) and roast for 6 minutes. Cool and set to the side

Place spinach on large serving plate, top spinach with avocado, tomatoes, shrimp, walnuts, goat cheese, and hearts of palm.

DRESSING

In small bowl mix remaining olive oil (1/4 cup), grapefruit vinegar, and lime juice. Season with salt and pepper. Toss salad with dressing and serve immediately.