Name: Cumin Lime Shrimp Salad with Spinach and Cauliflower
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Ingredients: 400 g shrimp, peeled and deveined; 200 g baby spinach, washed and dried; 300 g cauliflower, cut into small florets; 2 tbsp olive oil; 2 tbsp lime juice (about 1 lime); 1 tsp ground cumin; to taste Salt and pepper; for garnish Fresh mint leaves; 100 g plain yogurt; 50 g walnuts or sunflower seeds (optional)

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Cumin Lime Shrimp Salad with Spinach and Cauliflower

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Indulge in this vibrant Cumin Lime Shrimp Salad that brings a burst of flavors right onto your plate! Fresh baby spinach and tender cauliflower create the perfect backdrop for succulent shrimp, all coated in a refreshing cumin lime dressing. To elevate it even more, we're finishing off with bright mint leaves and a smooth dollop of yogurt on the side. Feel free to get creative with your toppings—add your favorite nuts or seeds for some crunch, or swap in other leafy greens if desired!

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Prep Time 20

Cook Time 10

Total Time 35

Servings: 4

Course: Budget-Friendly

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g shrimp, peeled and deveined
200 g baby spinach, washed and dried
300 g cauliflower, cut into small florets
2 tbsp olive oil
2 tbsp lime juice (about 1 lime)
1 tsp ground cumin
to taste Salt and pepper
for garnish Fresh mint leaves
100 g plain yogurt
50 g walnuts or sunflower seeds optional

Equipment

Large mixing bowl
Large frying pan
Chef's knife
Cutting board
Salad serving bowl

Method

In a large mixing bowl, combine olive oil, lime juice, ground cumin, salt, and pepper to create the dressing.
Heat a large frying pan over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let rest for a few minutes.
While the shrimp are cooking, blanch the cauliflower florets in boiling water for about 2-3 minutes until just tender, then drain and set aside to cool.
In the salad serving bowl, combine the baby spinach and cooled cauliflower. Gently toss to combine.
Layer the cooked shrimp on top of the spinach and cauliflower mixture, then drizzle the cumin lime dressing over the salad.
Garnish with fresh mint leaves and serve with a spoon of yogurt on the side. Optional: sprinkle with walnuts or sunflower seeds for added texture!

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 14gSodium: 320mgPotassium: 660mgFiber: 4gSugar: 3gVitamin A: 1600IUVitamin C: 60mgCalcium: 120mgIron: 2.5mg

Notes

This salad is incredibly versatile! Feel free to use other types of shrimp, or if you're in the mood for a different protein, grilled chicken or tofu would work beautifully too.
For an extra boost of flavor, try adding a pinch of chili flakes or a splash of honey to the dressing.
To store leftovers, keep the shrimp and salad separate to maintain freshness, and refrigerate in airtight containers. They should last for up to 2 days; just reheat the shrimp before serving if you prefer them warm!
Enjoy your cooking adventure!

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Cumin Lime Shrimp Salad with Spinach and Cauliflower