A yummy twist on a simple Greek salad. Quick to prepare so it’s great for a healthy and light, but also filling lunch. 10 Simple Ingredients. 15 Minutes. Low-Carb. Keto. Gluten-Free. Paleo.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Serving Size 4servings
Ingredients
12ouncesraw shrimp, peeled tail off
2cupsbaby spinach
1cupcucumber,diced
1cupcherry tomatoes,halved
1/2cupblack olives,sliced
1/2cupcrumbled feta cheese
1/4cupfresh lemon juice
2teaspoondried basil
2garlic cloves,minced
3tablespoonbutter
salt and pepper to taste
1tablespoonolive oil
Instructions
Preheat broiler. When it’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 5 minutes, checking occasionally to ensure they don’t burn.
While the tomatoes roast, heat up a fry pan to a medium heat. Melt the butter, add a little bit of oil and then add the garlic and basil.
Once the butter starts foaming, add the shrimp and cook until they turn pink, 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.
Notes
Be creative with the toppings - add or substitute anything to you own preference.