Enjoy the delightful combination of flavors and textures in this Grilled Shrimp Summer Salad, a perfect dish for warm weather. This salad showcases tender, juicy shrimp marinated in a zesty mix, grilled to perfection, and complemented by fresh summer produce.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
4 cups mixed greens (spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1 avocado, diced
1 cucumber, sliced
½ red onion, thinly sliced
¼ cup feta cheese, crumbled (optional)
¼ cup fresh herbs (such as basil or parsley), chopped
¼ cup olive oil for dressing
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup for vegan option)
1 teaspoon Dijon mustard
Instructions
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper to create the marinade for the shrimp.
Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for 15 to 30 minutes.
While the shrimp are marinating, prepare the salad ingredients. In a large bowl, combine the mixed greens, cherry tomatoes, avocado, cucumber, red onion, and fresh herbs.
Preheat your grill to medium-high heat (about 400°F).
Remove the shrimp from the marinade and thread them onto skewers if desired. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.
While the shrimp cook, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
Remove the shrimp from the grill and let them rest for a minute.
Toss the salad with the dressing, then top with grilled shrimp and crumbled feta cheese if using. Serve immediately.
