Fit Mind. Fit Body. Fit LIfe.

Shrimp Sweet Potato Layered Salad


Yields

4 servings

Ingredients

For shrimp:

  • 2 Tablespoons olive oil
  • 2 pounds peeled and deveined pre-cooked shrimp
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder, optional
  • dash of organic sea salt and black pepper
  • 1 zucchini, diced

For sweet potato toast:

  • 4 large sweet potatoes, cut into ¼ inch rounds
  • 1 Tablespoon olive oil

For salad:

  • 2 tomatillos, husked and diced small
  • 1 bell pepper, diced small
  • ¼ cup chopped cilantro
  • 2 carrots, shredded
  • 1 avocado, diced
  • 2 Tablespoons lime juice
  • dash of organic sea salt and black pepper
  • ½ head lettuce, chopped

Directions

For shrimp:

  1. Heat a large nonstick skillet over medium heat and add oil.
  2. Add shrimp, zucchini, garlic, cumin, chili powder, salt, and pepper and cook for 2-3 minutes.

For sweet potato toast:

  1. Preheat oven to 450°F.
  2. Place sweet potato rounds on a baking sheet in a single layer and brush with oil.
  3. Bake for 10 minutes, turning once.

For salad:

Toss together salad ingredients. Layer the salad on top of the sweet potato rounds, and then place the shrimp-zucchini mix on top of the salad.

Credit