Grilled Shrimp and Roasted Broccoli and Asparagus Salad with Dijon Vinaigrette

This Grilled Shrimp and Roasted Broccoli and Asparagus Salad is an easy yet delicious meal that is packed full of flavor! The roasted vegetables are tossed in a tangy Dijon vinaigrette for an added kick of flavor that will leave you wanting more!

Cooking Equipment:

Baking sheet, parchment paper, grill pan or skillet, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Broccoli, Asparagus Salad, Dijon Vinaigrette

Meal:

Main Course

Cooking Method:

Grilling & Roasting

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

4 ounces shrimp, peeled and deveined

1 cup broccoli florets

1 cup asparagus spears

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

2 tablespoons extra

virgin olive oil

Cooking Instructions:

Preheat oven to 400°F.

Place the broccoli florets and asparagus spears on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until lightly browned.

Meanwhile, heat a grill pan over medium-high heat. Season the shrimp with salt and pepper then add to the pan. Cook for 3-4 minutes per side until cooked through.

In a small bowl whisk together the white wine vinegar, Dijon mustard, extra-virgin olive oil, salt and pepper to taste until combined.

To assemble the salad place the roasted vegetables in a bowl then top with the grilled shrimp. Drizzle with the vinaigrette then toss to combine before serving.

Nutrition:

Calories – 590; Fat – 28g; Protein – 33g; Carbohydrates – 44g; Fiber – 9g; Sodium – 860mg

Rating:

Did You Know?

The region of the Camargue is known for its bull meat, which is used in dishes such as gardiane de taureau.