Roasted Shrimp & Poblano Salad

Name: Roasted Shrimp & Poblano Salad
Total time: 35 min
Yield: 4
Ingredients: 2 medium shallots, sliced; 3 poblano peppers, seeded and sliced; 1 tbsp. canola oil; 2 tsp. chili powder; 4 radishes, sliced; 1 lime; 1 avocado, thinly sliced; 1 lb. large shelled, deveined shrimp; 1 5-ounce container mixed greens

By The Good Housekeeping Test KitchenPublished: Mar 30, 2016

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roasted shrimp and poblano salad april 2016

Mike Garten

Yields:

Total Time:

35 mins

Spicy salads always make for delicious dinners.

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Ingredients

2
medium shallots, sliced
3
poblano peppers, seeded and sliced
1 Tbsp.
canola oil
2 tsp.
chili powder
4
radishes, sliced
1
lime
1
avocado, thinly sliced
1 lb.
large shelled, deveined shrimp
1
5-ounce container mixed greens

Directions

1. Step 1Heat oven to 450°F. Slice 2 medium shallots. Remove the seeds from 3 poblano peppers, then slice.
2. Step 2On baking sheet, toss shallots and poblano peppers with 1 tablespoon canola oil and 2 teaspoons chili powder. Roast for 20 minutes.
3. Step 3Slice 4 radishes and thinly slice 1 avocado. Set aside. From one lime, squeeze 3 tablespoons juice and set aside.
4. Step 4Once peppers have been in the oven for 20 minutes, add 1 pound large shelled, deveined shrimp to the baking sheet. Return to oven and roast for 5 minutes. Cool slightly.
5. Step 5When ready to serve, combine the shrimp mixture with the sliced radishes, lime juice, 1/2 teaspoon salt and one 5-ounce container of mixed greens. Add the sliced avocado on top.

Nutritional Information (per serving): Calories 215; Protein 17g; Carbohydrate 9g; Total Fat 12g; Saturated Fat 2g; Dietary Fiber 2g; Sodium 940mg

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