When constructing a salad, I always make sure there’s a variety of chopped veggies that’ll keep every bite interesting. This shrimp and roasted veggie salad is perfectly balanced, thanks to the fresh herbs, tangy, creamy dressing, and ample nutty roasted veggies rounding out each bite. Plus, it’s on an arugula base, which means that this entire salad is a nitrate powerhouse. Chew slowly and enjoy this salad’s targeted blood pressure benefits.
3 tablespoons extra-virgin olive oil, divided, plus more for the pan
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary 2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pound shrimp, peeled and deveined (tail-on is OK)
1 large red onion, finely chopped
1 bunch asparagus, ends removed, cut into bite-sized pieces
2 zucchinis, diced
2 cups bite-sized broccoli florets (1/2 large head)
cup cherry tomatoes
tablespoons red wine vinegar 1 avocado, chopped
Juice of 1 lime
1 jalapeño, seeds removed
1/4 cup fresh cilantro, roughly chopped 1 teaspoon salt
4 cups loosely packed arugula
Preheat the oven to 400ºF. Lightly oil a sheet pan.
In a large bowl, whisk together 2 tablespoons of the oil, the parsley, rosemary, garlic, and mustard. Add the shrimp, onion, asparagus, zucchinis, broccoli, and cherry tomatoes to the bowl and toss everything until coated in the olive oil mixture.
Pour the shrimp and veggies onto the sheet pan and spread in an even layer. Roast for 15 to 20 minutes, until the shrimp is cooked through and the veggies are tender.
While the shrimp is roasting, make the dressing: In a blender, combine the remain- ing 1 tablespoon oil, the vinegar, avocado, lime juice, jalapeño, cilantro, and salt and blend until smooth.
Place the arugula on a serving tray and arrange the roasted veggies on top. Drizzle with the avocado dressing and serve.