Magnesium-rich foods like spinach may help prevent headaches. A surprisingly delicious warm chile dressing adds a unique flavor to this Spanish and shrimp salad.
8 cups baby spinach (about 8 ounces)
1/2 cup grape tomatoes, halved
1/4 cup plus 2 tbsp vegetable oil
1 onion, finely chopped
1 Holland or serrano chile, minced
1 tsp finely grated fresh ginger
1/2 tsp cumin seeds
1/4 tsp turmeric
2 1/2 tbsp fresh lemon juice
Kosher salt and freshly ground pepper
1 pound cooked large shrimp
In a large bowl, toss the spinach, peas, and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin, and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.
Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.
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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
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