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Recipe: Fennel & Spinach Salad with Shrimp

Posted on June 13th, 2016

A heart-healthy diet that’s low in trans and saturated fat is important to keep the blood vessels of the eyes healthy. Foods rich in antioxidants are also known to help protect the eyes from age-related macular degeneration (ARMD). By supplementing your diet with Vitamin C, antioxidants, zinc, beta-carotene, and vitamin E you can help to reduce your risk of developing serious ARMD. 

This month’s eye-healthy recipe bursts with colour, and is quick, fresh and light.

 

Serves: 4 (serving size: about 3 1/2 cups)

Total time: 18 Minutes

 

Ingredients

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Preparation

1. Add the shrimp to a pan, and cook 2 minutes, turning once.

2. Combine 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Mix the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to the spinach mixture; toss well.

 

Serve and enjoy!

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