Salad # 5 : Goddess Shrimp Salad
No Excuses, it's been over two weeks since my last 28 days of salad post! I only have a month left to finish 23 more posts! can you say time crunch? Moving forward, I'm gonna keep these posts shorter so I don't feel like they become a burden. Say good by to photos of the ingredients and sayonora to the calorie counts and Weight watchers points calculator. If you really want to know the worth, do it yourself.
Last night, we had grilled cilantro curry shrimp. Super easy to make ! A pound of raw shrimp, a dash of curry powder and a handful of chopped cilantro. Marinate for a few hours or over night then throw it on the grill.
They can be skewered and served as an entree with sides, in fajitas or wraps and in this case, in a salad.
So the leftover shrimp made for a great Goddess salad for lunch the next day. In my huge BPA free container, I threw in some chopped romaine, Dole chopped summer garden blend, grape tomato, more fresh cilantro and shrimp. At the office, I added sliced almonds, pickled hots, 1/2 Hass avocado and Annie's organic Goddess dressing. It's a bit of a "splurge" costing a couple bucks more but it's worth it.
The salad is tangy and spicy and delicious! There's all sorts of textures and colors that makes it even more tasty. Enjoy!
* update, I added the calorie count via Myfitnesspal
No Excuses, it's been over two weeks since my last 28 days of salad post! I only have a month left to finish 23 more posts! can you say time crunch? Moving forward, I'm gonna keep these posts shorter so I don't feel like they become a burden. Say good by to photos of the ingredients and sayonora to the calorie counts and Weight watchers points calculator. If you really want to know the worth, do it yourself.
Last night, we had grilled cilantro curry shrimp. Super easy to make ! A pound of raw shrimp, a dash of curry powder and a handful of chopped cilantro. Marinate for a few hours or over night then throw it on the grill.
They can be skewered and served as an entree with sides, in fajitas or wraps and in this case, in a salad.
So the leftover shrimp made for a great Goddess salad for lunch the next day. In my huge BPA free container, I threw in some chopped romaine, Dole chopped summer garden blend, grape tomato, more fresh cilantro and shrimp. At the office, I added sliced almonds, pickled hots, 1/2 Hass avocado and Annie's organic Goddess dressing. It's a bit of a "splurge" costing a couple bucks more but it's worth it.
The salad is tangy and spicy and delicious! There's all sorts of textures and colors that makes it even more tasty. Enjoy!
* update, I added the calorie count via Myfitnesspal
| Calories | Carbs | Fat | Protein | Fiber | Sugar |
