| Preparation time | 20 min |
| Cooking Time | 15 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
3 cups mixed field greens1 Cucumber, Chopped1/2 red onion, sliced thinCherry tomatoes, cut in half1 cup broccoli, Chopped1 cup cauliflower, Chopped1 beet, small diced1/3 head cabbage, thinly sliced1 can chickpeas, drained and rinsed2 lbs shrimp, peeled and de-veinedBlackened seasoningOlive oilDressing:2 Tablespoons Dijon mustard1 tsp honey1/2 tsp apple cider vinegar1 orange, juicedChopped fresh herbs1 clove garlic, Chopped1/2 cup olive oilSalt and pepper to taste
Directions
- Toss beets with olive oil, salt and pepper. Place on a baking sheet and bake 350 for 15 minutes. Remove and cool.
- In a large bowl mix all vegetables and chickpeas.
- Set aside.
- Season shrimp with Blackened seasoning and olive oil.
- Heat a skillet to medium high heat.
- Add shrimp in a single layer, cooking 2 minutes per side.
- Place shrimp on salad. Enjoy!!