Description
A light and refreshing salad featuring succulent shrimp, crisp vegetables, and a zesty lemon-herb dressing—perfect for hot summer days.
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
Salt and black pepper to taste
6 cups mixed greens (e.g., romaine, arugula, spinach)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1 avocado, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
3 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp honey
1 garlic clove, minced
Instructions
Step 1: Season the shrimp with salt, pepper, and 1 tbsp olive oil.
Step 2: Heat a skillet over medium-high heat, add the remaining olive oil, and cook the shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool.
Step 3: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, parsley, and dill.
Step 4: In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey, and minced garlic to make the dressing.
Step 5: Add the cooled shrimp to the salad bowl, drizzle with the dressing, and toss gently to combine.
Step 6: Serve immediately, garnished with extra herbs if desired.
- Prep Time: 20
- Cook Time: 5
- Category: Main Course
Nutrition
- Calories: 280
- Fat: 16g
- Carbohydrates: 15g
- Protein: 22g