Grilled Shrimp and Vegetable Salad with Lemon Vinaigrette

Grill/Grill Pan/BBQ Grill; Bowls; Whisk

10

20

Mediterranean

Grilled Shrimp, Vegetable Salad, Lemon Vinaigrette, Healthy, Light Lunch, Dinner

lunch, dinner

1

200g of shrimp, peeled and deveined

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1/2 red onion, sliced into thin wedges

2 tablespoons of olive oil

2 tablespoons of freshly squeezed lemon juice

1 teaspoon of honey

Salt and pepper to taste

Preheat the grill to medium-high heat.

In a bowl, combine the shrimp, bell peppers and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Place the vegetables on the preheated grill and cook for 5 minutes or until they are lightly charred and cooked through. Remove from the heat and set aside.

In a small bowl, whisk together the lemon juice, honey, salt and pepper until combined. Slowly drizzle in the olive oil while whisking continuously until emulsified.

Place the grilled vegetables in a large bowl and pour over the lemon vinaigrette. Toss to coat evenly then serve immediately or chill in the refrigerator for up to 2 hours before serving.

Calories – 300; Fat – 12g; Carbohydrates – 18g; Protein – 28g; Sodium – 250mg

Enjoy this delicious grilled shrimp and vegetable salad with a zesty lemon vinaigrette! This easy-to-make salad is perfect for a light lunch or dinner that is both healthy and flavorful!

5

Pesto, an Italian sauce made with basil, garlic, pine nuts, and Parmesan cheese, is a popular sauce in Mediterranean cuisine.