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    These 4 Protein-Rich Salads Will Keep You Fueled All Day Long

    This is one salad that won't leave you starving.

    4 Protein-Rich Salads

    Watch the recipe video here:

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    Roasted Shrimp And Veggie Salad

    Servings: 2


    1 cup cherry tomatoes, sliced

    1 cup carrots, shredded

    1 cup yellow bell pepper, diced

    1 cup red onion, diced

    1 cup asparagus, diced

    1 pound shrimp, peeled and deveined

    Olive oil, to taste

    Chili powder, to taste

    Oregano, to taste

    Salt, to taste

    Pepper, to taste

    Lime juice, to taste

    Large handful of mixed greens


    3 tablespoons lime juice

    2 tablespoons olive oil

    1 tablespoon honey

    ½ teaspoon chili powder

    Salt, to taste

    Pepper, to taste


    1. Preheat oven to 400˚F (200˚C).

    2. Add cut vegetables to a baking sheet lined with parchment paper. Drizzle olive oil over the vegetables and sprinkle with seasonings to your preference. Bake for 10 minutes.

    3. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.

    4. Mix lime juice, olive oil, honey, chili powder, salt and pepper together in a small bowl.

    5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.

    6. Serve and enjoy!

    Cajun-Style Chicken Salad

    Servings: 4


    Cajun Seasoning

    2 teaspoons paprika

    1 teaspoon cayenne pepper

    1 teaspoon garlic powder

    1 teaspoon oregano

    1 teaspoon thyme

    1 teaspoon salt

    2 boneless, skinless chicken breasts

    1 tablespoon olive oil

    1 head of romaine lettuce, chopped

    ½ red onion, thinly sliced

    1 avocado, thinly sliced

    10 ounces cherry tomatoes, halved

    8 ounces of black beans


    ¼ cup Greek yogurt

    ¼ teaspoon minced garlic

    2 tablespoons lime juice

    1 tablespoon olive oil

    1½ teaspoons reserved seasoning


    1. Preheat oven to 375˚F (190˚C).

    2. In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.

    3. Coat both sides of the chicken breasts with the seasoning mixture.

    4. In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.

    5. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.

    6. In a small bowl, combine yogurt, minced garlic, lime juice, and reserved seasoning mixture. Set aside.

    7. Cut chicken into pieces.

    8. In a large bowl, add lettuce, red onion, avocado, cherry tomatoes, and black beans.

    9. Add chicken. Add dressing and toss.

    10. Enjoy!

    Inspired by the recipe here

    Steak And Avocado Salad

    Servings: 2-4


    1 pound sirloin steak, about ½ inch thick

    Salt to taste

    Pepper to taste

    2 tablespoons oil

    2 hearts romaine lettuce, chopped

    3 hard-boiled eggs, diced

    2 avocados, diced

    2 cups cherry tomatoes, halved

    3 tablespoons caesar dressing


    Salt and pepper the steak on both sides, being sure to rub in the seasoning.

    Heat the oil in a pan over high heat until slightly smoking.

    Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.

    Slice the steak.

    In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.


    Shrimp And Avocado Salad

    Servings: 4-6


    2 tablespoons oil

    1 pound medium shrimp, peeled and deveined

    1 large head romaine lettuce, chopped

    4 tomatoes, diced

    ½ jalapeño, deseeded and finely diced (optional)

    ¼ red onion, finely diced

    2 tablespoons cilantro, minced

    1 large avocado, diced

    ½ teaspoon salt

    Juice of 1 lime


    ½ teaspoon salt

    ½ teaspoon black pepper

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    ¼ teaspoon garlic powder

    ½ teaspoon chili powder


    1. Heat the oil in a skillet over medium-high heat.

    2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.

    3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.

    4. Serve with tortilla strips, if desired.

    5. Enjoy!