Grilled Shrimp and Roasted Broccoli Rabe Salad with Lemon Vinaigrette

Baking sheet Grill pan Small bowl Whisk

10

30

Mediterranean

Grilled Shrimp, Roasted Broccoli Rabe, Lemon Vinaigrette, Healthy, Quick

lunch, dinner

1

200g shrimp, peeled and deveined

1 head of broccoli rabe, cut into florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

Juice of 1 lemon

2 tablespoons white wine vinegar

2 tablespoons honey

Preheat oven to 200°C.

Place the broccoli rabe florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, oregano, salt, and pepper. Roast in the oven for 15 minutes.

Meanwhile, heat a grill pan over medium-high heat. Drizzle the shrimp with the remaining olive oil and season with salt and pepper. Grill the shrimp for 2-3 minutes per side, or until cooked through.

In a small bowl, whisk together the lemon juice, white wine vinegar, and honey.

To assemble the salad, place the roasted broccoli rabe and grilled shrimp in a bowl. Drizzle with the lemon vinaigrette and toss to combine.

Calories: 350, Fat: 15g, Protein: 25g, Carbohydrates: 25g, Fiber: 5g

This Grilled Shrimp and Roasted Broccoli Rabe Salad with Lemon Vinaigrette is a healthy and delicious meal for one. It’s packed with flavor and nutrition, and is ready in just 30 minutes!

5

Mousseline, a creamy sauce made from fish or meat stock, cream, and egg yolks, is a classic French sauce used in many Mediterranean dishes.