Description
A light and refreshing shrimp salad featuring plump, juicy shrimp tossed with crisp vegetables and a zesty lemon-herb dressing, perfect for summer meals or elegant lunches.
Ingredients
Scale
- Salad Base:
- 1 lb medium shrimp, peeled and deveined
- 4 cups mixed greens (romaine, arugula, or spinach)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh herbs (dill, parsley, or cilantro)
- Lemon-Herb Dressing:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional Additions:
- 1/4 cup feta or goat cheese
- 1/2 cup corn kernels
- 1/4 cup toasted almonds
Instructions
- Bring a pot of salted water to boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse with cold water.
- In a large bowl, combine mixed greens, avocado, tomatoes, cucumber, red onion, and fresh herbs.
- In a small jar, combine all dressing ingredients. Shake vigorously until emulsified.
- Add cooled shrimp to the salad bowl. Drizzle with dressing and toss gently to combine.
- Top with optional additions if desired. Serve immediately.
Notes
- For best flavor, use wild-caught shrimp when possible.
- Make ahead tip: Prep dressing and chop vegetables in advance, but assemble just before serving.
- For grilled shrimp: Toss with olive oil, salt and pepper, then grill 2 minutes per side.
- To make it dairy-free, omit cheese or use nutritional yeast.
- Leftovers keep refrigerated for 1 day (avocado may brown).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (except shrimp)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (without optional additions)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 145mg