There is a reason why I have so many simple salad recipes on this blog. I love them. Plain and simple. They are healthy, easy to put together and with the right ingredients and technique, filling as well.
For me, a good salad has to have 3 things:
- Dressing: It should be dressed in right amount of salad dressing that is freshly made at home. The salad dressing should not overpower the taste of greens. Personally, I am not a big fan of salads that are drenched in store bought salad dressings. Making salad dressing at home is very easy and much healthier than processed, supermarket salad dressings. Not to mention, much cheaper…
- The right amount of greens: It should have the right amount of greens and right amount of meat. With all the vitamins, minerals and fiber in salad greens (and other vegetables), I want to be able to taste the refreshing aromas of vegetables in the salad. If I am using animal protein in a salad, I like to use it as a condiment.
- It has to look mouthwatering: It has to look good. After all, who wants to eat a salad that does not look appealing? I like salads that have all colors of the rainbow.
This salad does all that and more. It is a salad that offers great taste with all the health benefits. Above it all, it is super easy to put together.
A perfect alternative when you do not know what to cook or do not have a lot of ingredients at home.
Ingredients for Spinach Shrimp Salad
I do know you but I find shrimp to be the easiest meat to cook. I usually buy 2 pound 21-25 count frozen shrimp and keep it in the freezer. One hour prior to cooking I defrost it under cold running water and once it is defrosted, I marinate it for half an hour in a simple olive oil, salt and garlic marinate.
I strongly recommend buying the freshest baby spinach you can find, as it really is the star of this recipe. It really goes very well with green peas.
My husband, Dwight, loves it for lunch, especially when he is crunched on time.
So it is busy-husband proved!
Spinach Shrimp Salad with Peas and Feta
Ingredients
For The Peas:
- 1 cup frozen green peas
- 1/2 cup water
For The Shrimp:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 21-25 count shrimp, defrosted, peeled and deveined
For The Vinaigrette:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 small garlic clove, minced
For The Salad:
- 1/2 bag, 3-ounce fresh baby spinach, washed, rinsed and dried
- 1/4 cup red onion, thinly sliced
- 3 tablespoons fresh mint, finely chopped
- 1/4 cup feta cheese, crumbled
Instructions
- To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.
- To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.
- To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.
- To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.
- To assemble the salad: Combine baby spinach, onion, mint, and peas in a large salad bowl. Add the vinaigrette and gently mix it with salad thongs.
- To serve: Equally divide the salad between plates. Place 5 pieces of shrimp on top and sprinkle it with crumbled feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slightly adapted from this recipe.
The flavors in this salad are amazing. It was a hit with Matt also ๐ Thanks for another great recipe my dear!!
This looks delicious, especially the shrimp-pea combination. Great for a hot summer day.
Thank you Tammela. It really is a delicious combination. Cheers…
This looks Beautiful and Delicious just like all of your other posts. This sounds like a perfect Summer salad that i’m sure to make soon! Can’t wait and Thank you for posting! XOXO
Thank you sugar!
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