Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2-3

Ingredients

For the Salad Bowl:

• 2 cups fresh spinach (for the salad base) 
  
• 1 lb shrimp, peeled & deveined 
  
• 2 cups mixed veggies (bell peppers, zucchini, broccoli) 
  
• 1/2 cup white onion, thinly sliced 
  
• 1/2 cup corn (grilled or charred) 
  
• Juice of 1 lime 
  
• 1 tbsp olive oil 
  
• Salt & pepper to taste 
  

For the Peruvian Verde Sauce:

• 1 bunch fresh cilantro 
  
• 1 jalapeño, seeds removed (or keep some for spice) 
  
• Juice of 2 limes 
  
• 2 cloves garlic 
  
• 1/4 cup olive oil 
  
• 2 tbsp Greek yogurt or mayo (for creaminess) 
  
• 1/2 tsp cumin 
  
• Salt to taste 
  

Instructions

1. Make the Peruvian Verde Sauce:

Blend all sauce ingredients until smooth. Taste and adjust salt/lime as needed. Set aside in a small serving bowl or drizzle bottle.

2. Cook Everything Separately for a Clean Presentation:

For the Shrimp:

Heat ½ tbsp olive oil in a pan over medium-high heat. Season the shrimp with Uncle Dibbz Delta Dust. Cook shrimp for 2-3 minutes per side until pink and lightly seared. Remove and set aside.

For the Corn:

In a dry pan or grill pan, cook corn over medium-high heat for 2-3 minutes, stirring occasionally, until slightly charred. Season with Uncle Dibbz Big Chili Style. Remove and set aside.

For the Mixed Veggies:

Heat ½ tbsp olive oil in a separate pan over medium-high heat. Add bell peppers, zucchini, and broccoli. Sauté for 3-4 minutes until tender-crisp. Season with Uncle Dibbz BeBe's Salt Free and remove from the heat.

3. Assemble the Bowl:

Start with a generous bed of fresh spinach. Arrange the ingredients separately on top: