Grilled Shrimp and Roasted Sweet Potato and Red Onion Salad with Lemon Basil Dressing

Baking sheet lined with parchment paper; Grill pan; Large bowl

10

35

Mediterranean

Grilled Shrimp, Roasted Sweet Potato, Red Onion, Lemon Basil Dressing

lunch, dinner

1

200g shrimp (peeled and deveined)

1 large sweet potato (cut into cubes)

1 red onion (sliced)

2 tablespoons olive oil

Salt and pepper to taste For the Lemon Basil Dressing:

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon chopped fresh basil leaves

Salt and pepper to taste

Preheat oven to 200°C. Place the sweet potato cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 minutes or until golden brown. Set aside to cool.

Heat a grill pan over medium-high heat. Drizzle the shrimp with remaining olive oil and season with salt and pepper. Grill for 3-4 minutes per side or until cooked through. Set aside to cool slightly before chopping into bite-sized pieces.

In a large bowl, combine the roasted sweet potatoes, grilled shrimp, red onion slices, and lemon basil dressing ingredients together until evenly combined. Serve immediately or chill in the refrigerator for up to 4 hours before serving.

Calories – 463 kcal; Fat – 15 g; Carbohydrates – 44 g; Protein – 33 g; Sodium – 548 mg; Fiber – 8 g

Enjoy this delicious Mediterranean-style salad made with grilled shrimp, roasted sweet potatoes, red onions, and a zesty lemon basil dressing! It’s easy to make in just 35 minutes and is packed full of flavor!

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Imam bayildi, a Turkish dish made with eggplant, tomatoes, onions, and garlic, is a popular vegetarian dish in Mediterranean cuisine.