I saw a video on FB for a roasted vegetable and shrimp salad but it had some different ingredients so I decided to make the recipe a little differently to fit my own tastes.
2 carrots, shredded
4 roma tomatoes, cubed
1/2 bell pepper, cubed
1/2 yellow onion, cubed
3 cups lettuce, cut into bite sized pieces
2 avocadoes, cubed
3 TBSP lime juice
1/2 tsp. sugar
2 TBSP olive oil + more to sprinkle over vegetables
1 LB shrimp
Salt and pepper to taste
What to do:
Add peppers, onions and carrots to a roasting pan, sprinkle with olive oil and coat. Sprinkle chili powder, Adobo seasoning, salt and pepper and roast in a 400F oven for 10 minutes. Add shrimp and tomatoes to middle of pan and sprinkle with chili powder and Adobo seasoning. Bake for an additional 8-10 minutes.
Add the hot vegetables to the lettuce and avocado. Mix together, 3 TBSP lime juice, 2 TBSP olive oil, 1/2 tsp. chili powder, and sugar. Pour over salad and toss well.
I had shrimp and Ken had roasted chicken breast.
This is the salad with chicken breast but I really think this salad would be good with any protein.