Honey Mustard Shrimp Salad

A couple weeks ago, I told Captain America I wanted to look into becoming a vegetarian.

I wish I had captured his expression on video. Priceless, I tell you.

While my meat-loving husband overruled my new vegetarian diet, we are in agreement that we are going to make a HUGE effort to eat clean and healthy.That being said, we've had some struggles. We have had to re-train our tastebuds and readjust what "full" feels like. Pumpkin has loved all of our new experiments though, and she is learning a lot helping me in the kitchen.

Today, we made Honey Mustard Shrimp salad for lunch. It was tasty and filling - simple to make and made plenty of leftovers. A good solution for the "what to eat for lunch at work" problem!

So, I'm sharing the recipe with you.

Makes: 6 servings
Calories: 718
Carbs: 110
Fat: 10
Protein: 49 

You'll need...
16 ounces shrimp (Frozen or fresh - but shelled and devined and all that jazz)
30 oz (2 cans) black beans (drained and rinsed)
2 cups corn (I used frozen for more of a "crunch")
2 cups cherry tomatoes
2 oz. lemon juice
4 oz. Honey Mustard dressing (I use the Brianna's all natural dressing - great on fresh fruit or in fruit salads!)
baby spinach

To prepare...
Thaw shrimp (or cook it if you used fresh). I use a bit of butter to sautee the shrimp - just long enough to get it warm!

Place shrimp on bowl with corn, black beans, and chopped tomatoes. Add lemon juice, honey mustard and shrimp. Stir together. Spoon mixture on top of spinach.

And...that's all. Just enjoy!  Keep spinach and shrimp topping apart so spinach doesn't get soggy for leftovers. :) 

Let me know if you tried this recipe - for my Beachbody Challengers, this recipe fits nicely into the slow carb plan - with TONS of protein for your GROWING MUSCLES! :)