Recipe of the Month: Jalapeño Orange Salad

High protein. Low carb. It’s the ultimate salad recipe.

By Anne Wilfong, R.D., L.D.

JALAPEÑO ORANGE SALAD

INGREDIENTS:

1 tablespoon olive oil

1 small red onion, diced

1 garlic clove, minced

1 jalapeño, seeds removed, minced

1 teaspoon red pepper flakes

Juice of one orange

1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

1 tablespoon cilantro, chopped

PREPARATION:

1. Heat olive oil in a nonstick skillet over mediumhigh heat.

2. Add red onion to skillet and sauté until slightly soft. Add minced garlic, jalapeño and red pepper flakes. Cook for one minute.

3. Add the orange juice, shrimp and tomatoes to the skillet and cook until tomatoes start to soften and shrimp is cooked throughout. 4. Remove from the pan and add chopped cilantro.

Nutrition: Calories 219

Protein 32 grams

Carbohydrates 8 grams

Fat 4 grams

Sodium 692 milligrams

Fiber 1 grams

Serving Size: 1 cup

Did you know?

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