Description
This Shrimp and Artichoke Green Salad with Lemon Vinaigrette is a refreshing and flavorful dish that combines succulent shrimp, tender artichoke hearts, and a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
Scale
For the Salad:
- 1 pound medium shrimp (peeled and deveined)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed greens (such as arugula, spinach, or romaine)
- 1 cup canned or jarred artichoke hearts (drained and quartered)
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts (optional)
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Heat olive oil in a skillet, season shrimp with salt and pepper, cook until pink and opaque. Set aside.
- Make the Lemon Vinaigrette: Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- Prepare the Salad: Combine greens, artichoke hearts, tomatoes, cucumber, and red onion. Toss with vinaigrette.
- Assemble: Top salad with cooked shrimp, feta cheese, and pine nuts. Serve immediately.
Notes
- Add sliced avocado for extra creaminess.
- This salad pairs well with warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg
