Strawberry Spinach Salad with Grilled Shrimp

Ingredients

• 6 cup baby spinach
• 1.5 cup strawberries, sliced
• 1 each avocado, diced
• 0.33 cup pecans
• 0.25 cup thinly sliced red onion
• 0.25 cup sunflower seeds
• 1 lb large shrimp, peeled and deveined
• 1 tbsp extra virgin olive oil
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 tbsp extra virgin olive oil (for the dressing)
• 1 tbsp balsamic vinegar (for the dressing)
• 1 tsp Dijon mustard (for the dressing)
• 1 tsp honey (for the dressing)
• 0.25 tsp salt (for the dressing)
• Pinch black pepper (for the dressing), to taste

Instructions

1. 1

   Pat shrimp dry and toss with olive oil and seasonings.

2. 2

   Grill or sauté over medium-high heat for about 2 minutes per side, until pink and opaque.

   2 min
3. 3

   Toast pecans for 3 to 4 minutes in a dry skillet.

   3 min
4. 4

   Combine spinach, strawberries, avocado, pecans, onion and seeds. Whisk dressing, toss gently and top with warm shrimp.