Description
A light and refreshing shrimp salad featuring tender sautéed shrimp combined with crisp mixed greens, cherry tomatoes, cucumber, and red onion, all tossed in a zesty lemon and olive oil dressing, garnished with fresh dill and parsley. Perfect for a quick, healthy lunch or dinner.
Ingredients
Scale
Seafood
- 1 lb fresh large shrimp, peeled and deveined
Vegetables and Greens
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
Dressings and Herbs
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Rinse shrimp under cold water to remove any impurities, then pat thoroughly dry with paper towels to ensure proper sautéing.
- Sauté the shrimp: Heat a skillet over medium heat and add a drizzle of olive oil. Cook the shrimp for about 3–4 minutes on each side or until they turn pink and opaque, indicating they are fully cooked.
- Prepare the salad veggies: While the shrimp cools slightly, chop the mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Combine all in a large salad bowl.
- Make the dressing: In a small bowl, whisk together freshly squeezed lemon juice and olive oil. Season with salt and pepper to taste, creating a simple, tangy dressing.
- Combine salad and shrimp: Once the shrimp has cooled, add it to the vegetable mixture. Pour the dressing over the salad and toss gently to evenly coat all ingredients.
- Garnish and serve: Sprinkle chopped fresh dill and parsley over the top before serving for added flavor and a fresh aroma.
Notes
- Ensure shrimp is fully cooked but not overcooked to maintain a tender texture.
- Feel free to substitute mixed greens with your favorite salad greens.
- The salad dressing can be adjusted by adding a teaspoon of Dijon mustard for extra flavor if desired.
- This salad is best served fresh to enjoy the crispness of the vegetables.
- For a low-sodium version, reduce or omit added salt and use low-sodium olive oil if available.
