Recipe: Super Nutritious Grilled Shrimp and Spinach Salad

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This bright, summery salad combines nutrient-dense spinach, high-protein shrimp and antioxidant-rich peaches and blueberries. Spinach and other dark leafy greens are a great source of vitamin K, important for normal blood clotting and bone health.

Serves 4.

Peach Dressing

2 peaches, peeled and diced
3 T. fresh lime juice
2 T. honey
1 T. olive oil
1/2 tsp. ground cumin (optional)
1/4 tsp. salt

To make the dressing:

•    Combine half the peach chunks with the rest of the ingredients in a blender till smooth. Then add the remaining peaches. Makes about 1 cup.

Grilled Shrimp

20 large raw shrimp
1 T. olive oil
1 t. Old Bay seasoning
1 T. fresh lemon juice

To make the shrimp:

•    Peel and de-vein shrimp. Toss with olive oil and seasoning and lemon juice. Grill 2-3 minutes, turning once.

Salad

4 c. lightly packed baby spinach
¼ c. slivered almonds
½ c. fresh blueberries

To complete the salad:

•    Toss spinach, almonds and blueberries with ½ cup of peach dressing. Divide into four portions.
•    Arrange five grilled shrimp on top and drizzle with remaining peach dressing.

Nutritional Information per Serving: 222 calories, 10.2 g protein, 23 g carbohydrates, 11 g fat (1.3 g saturated), 53 mg cholesterol, 2.6 g fiber, 270 mg sodium.

Tags: blueberries, salad, shrimp, spinach, vitamin k