Shrimp Topped Greek Salad with Lemon Vinaigrette
A main course shrimp topped salad topped with a Lemon Vinaigrette.
Ingredients
- 1 pound large Gulf shrimp
- ½ tsp. kosher salt
- 2 sprigs fresh thyme
- 1 tsp. each red pepper flakes and fennel seeds
- 4 cups spring mix lettuce
- 1 cup cherry tomatoes
- 1 cup sliced cucumber
- 1 cup chopped red onion
- ½ cup Kalamata olives, halved
- 1 cup chopped feta
For the Meyer Lemon Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. Meyer Lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. minced garlic
- 1 tsp. dried oregano
- ¼ tsp. each kosher salt and black pepper
Instructions
- Begin by preparing the shrimp: Bring a three quart saucepan, half full of water to a boil. Add the salt, thyme, red pepper flakes, fennel seeds and shrimp.
- Boil the shrimp until they're pink and firm. If the shrimp are fresh this will only take a couple of minutes. If the shrimp are frozen, this will take about five minutes. Drain the shrimp in a colander and chill while you make the rest of the salad.
- In a small jar, shake together all the Meyer Lemon Vinaigrette ingredients.
- In a large bowl, toss together all the vegetables, shrimp, and as much vinaigrette as you like.
Nutrition
Calories: 350kcal
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