I love salad, because nothing beats a bowl of fresh, colorful and crunchy veggies smothered in a delicious dressing. I’m eating all the salad I possibly can at the moment since the air is getting crisper by the day. Not that there’s anything wrong with salad in cold weather, it’s just not as nice. What makes this salad good for autumn is the fact that it’s topped with yummy shrimp and then smothered in a warm lemon butter dressing.
You might be thinking “Oh, that warm lemon butter dressing just made this salad unhealthy!”, but I’ll let you in on a little (big) secret. Fat is good and your body needs it to absorb the nutrients in those veggies you’re eating. So, you guessed it, eating a bowl of salad with no kind of fat on it, is less good for you than you thought.
Do yourself a favor and read this great little article from Cosmopolitan called 9 Big Fat Lies You Believe About Fat!
So, this salad right here: fresh baby spinach, cucumber, black olives, roasted tomatoes, feta cheese, shrimp and that delicious dressing. It only takes about 10 minutes of prepping, and less than 10 minutes of cooking, making it a truly quick and lip-smacking delicious lunch you’ll want to eat again and again. That is our “to post or not to post” for Chirpy. Once we’ve developed an idea and cooked it, we usually ask “do we want to eat this again?”. If the answer is “Meh”, we either toss the idea out, or we toss it onto the “try again” pile. If the answer is “Hell yes!”, the recipe goes on Chirpy.
That method was very true for this salad. It ticked all the boxes and I can’t wait to eat it again!
Greek Shrimp Salad
- 2 cups shrimp
- 2 cups baby spinach
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup black olives (pitted and sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh lemon juice
- 2 tsp dried basil
- 2 garlic cloves (minced)
- 3 tbsp butter
- to taste salt and pepper
- to taste olive oil
- Preheat broiler.
- When its’s ready, arrange the cherry tomatoes on a small baking tray and drizzle with olive oil and a sprinkle of salt. Slide under the broiler for about 8 minutes - just check on them to ensure they don’t burn.
- While the tomatoes roast, heat up a pan to a medium heat. Melt the butter, add a little bit of oil and then add the garlic and basil.
- Once the butter start foaming, add the shrimp and cook until the tails turn bright red, about 2-3 minutes. Season to taste with salt and pepper.
- Squeeze the lemon juice into the pan and toss.
- Layer all the other ingredients into a salad bowl, ending with the shrimp.
- Lastly, take the delicious juices left in the pan and pour over the salad.
- Toss the salad before serving to spread the dressing evenly.
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