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shrimp salad with vegetables
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 cups mixed salad greens (e.g., lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Lemon wedges, for serving
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
- Cook the Shrimp:
- In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove from heat and let cool.
- Prepare the Vegetables:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, avocado, and red onion.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
- Assemble the Salad:
- Add the cooked shrimp to the salad bowl with the vegetables. Drizzle with the dressing and toss gently to combine.
- Serve:
- Top with crumbled feta cheese, if using. Serve immediately with lemon wedges on the side.