Spinach-and-shrimp salad with chile dressing

Delight your tastebuds with this flavorful spinach and shrimp salad, drizzled with a zesty chile dressing. A perfect balance of freshness and heat.

Ingredients:

• 8 cups baby spinach (230g)
• 1 cup frozen baby peas, thawed and drained
• 1/2 cup grape tomatoes, halved
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 Holland or serrano chile, minced
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 2 1/2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 450g cooked large shrimp

Instructions:

1. Combine the spinach, peas, and tomatoes in a big bowl. Heat the oil in a medium pan. Cook the onion on high heat until it turns slightly golden, approximately for 4 minutes. Stir in the chile, ginger, cumin, and turmeric and cook for another 2 minutes. Mix in the lemon juice and season the dressing with salt and pepper.
2. Integrate the shrimp into the salad. Drizzle the warm chile dressing over the salad, mix thoroughly, and immediately serve.

Summary:

• Calories: 1389 kcal
• Fat: 89 g
• Protein: 108 g
• Carbs: 49 g
• Potassium: 3156 mg
• Magnesium: 406 mg