Shrimps, Avocado, Radish, Mixed Vegetables Salad 烤虾蔬菜沙拉

This Farmers' Market Salad is made with organic salad vegetables, watermelon radish, sweet peppers - all from the farmers' market.

Piled below the grilled/roasted shrimps, eggs and avocado is a fresh mix of salad vegetables - organic heirloom red spinach, red dandelions, baby kale and lettuces.

From the farmers' market

Lately, I enjoy salads that can be partially prepared in advance e.g. radish and sweet peppers are prepared and sliced, set aside; eggs already hard-boiled (part of routine meal preparation).

Come meal-time, roast/grill the shrimps for a healthy, delicious and nutritious salad bowl meal e.g. Asparagus, Cauliflower, Quinoa Bowl, that can be assembled very quickly.

Oven-Roasted/Grilled Shrimps, Watermelon Radish, Sweet Pepper Salad 烤虾蔬菜沙拉
About 12 wild frozen peeled de-veined shrimps, thawed
1 clove garlic, finely minced
1tsp dried oregano
Salt and ground black pepper
2-3 servings fresh organic salad greens
1/2 watermelon radish, peeled and thingly sliced
1 small round of Hungary sweet pepper, thinly sliced
1/4 red onion, thinly sliced
1 avocado, sliced
2 hard-boiled eggs
[Dressing]: 1 garlic finely minced, 3-4tbsp extra-virgin olive oil, 2 tbsp organic apple cider vinegar, salt and black pepper

Directions: Pre-heat oven 400C. Season the shrimps with minced garlic, oregano, a little olive oil, salt and pepper. Roast the shrimps for about 15 minutes till cooked (or see this recipe: Oven-Roasted Shrimps). While shrimps are roasting, start building the bowl up with salad greens at the bottom, some red onions over, drizzle a little dressing. Then the watermelon radish, peppers, more red onions, avocado and egg goes on top and more dressing. When the shrimps are done, top it over the salad.


This is part of the workout and fitness meal series, which is essentially designed around whole-foods, healthy eating, and balanced nutrition. As they say "abs are made in the kitchen".

Sharing with Hearth and Soul

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