Shrimp & Roasted Vegetable Salad

1. Roughly chop your vegetables and add to a bowl with seasonings of choice and avocado oil spray.
2. Roast using your preferred method (air fry for 12-15 mins at 350° F; shake halfway).
3. Dry and season shrimp with seasonings of choice.
4. In a greased grill pan, cook shrimp for 2-3 minutes on each side or until pink.
5. In a large salad bowl, mix 1.5 c greens and 150 mL of the Mexican green goddess salad dressing (full recipe in previous video).
6. Top with half of the roasted vegetables, half of the shrimp, 1/2 c corn, and 28 G fat free cheese.
7. Enjoy right away!