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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:

  1. 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.
  2. Prepare the Vegetables:
    • In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, avocado, and red onion.
  3. Make the Dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
  4. Assemble the Salad:
    • Add the cooked shrimp to the salad bowl with the vegetables. Drizzle with the dressing and toss gently to combine.
  5. Serve:
    • Top with crumbled feta cheese, if using. Serve immediately with lemon wedges on the side.

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