High-Protein Shrimp & Mozzarella Salad
Method
If using frozen cooked shrimp, thaw them completely and pat dry with paper towels. If preferred, warm them briefly in a nonstick skillet for 2–3 minutes.
Drain the sweet corn thoroughly. Halve the cherry tomatoes and tear or dice the light mozzarella into bite-sized pieces.
Place the mixed salad leaves into a large serving bowl and add the tomatoes, corn, shrimp, and mozzarella.
In a small bowl, whisk together the melted coconut oil, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
Pour the dressing evenly over the salad.
Gently toss all the ingredients until everything is lightly coated without breaking up the mozzarella.
Divide into two generous servings and enjoy immediately while the vegetables are crisp and fresh.
For the best flavor, use freshly cooked or high-quality thawed shrimp and chill all the salad ingredients before assembling. A squeeze of fresh lemon juice just before serving brightens the dressing and complements both the shrimp and the creamy mozzarella. This colorful salad is ideal for a light lunch, dinner, or meal prep.
Nutrition Facts
Per serving
