GREEK SALAD WITH GRILLED SHRIMP
Greek Salad with Grilled Shrimp is a light yet filling meal with Mediterranean flavours. Grilled shrimp add a perfect protein to greens, cucumber, cherry tomatoes, and Kalamata olives. Crumbled feta cheese offers a rich, salty bite, while olive oil and lemon juice drizzle over the salad to create a fresh, tangy dressing. This dish is ideal for a healthy lunch or dinner, combining wholesome ingredients with vibrant, fresh flavours. Whether you’re looking for a quick meal or a refreshing option, this salad satisfies with simplicity and taste.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Greek, Mediterranean
PREPARATION / TECHNIQUES
Grill, No-Cook, Sauté
OCCASION / HOLIDAY
Summer, Picnic, Brunch, Family Dinner, Healthy Meal, Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Carb, Low Cholesterol, Quick & Easy, Gluten-Free, Low Fat, High Protein
DISH TYPE
Salad
INGREDIENTS FOR GREEK SALAD WITH GRILLED SHRIMP
- 100g shrimp, grilled
- 2 cups mixed greens (lettuce, spinach, arugula)
- 1/4 cucumber, sliced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp Kalamata olives, sliced
- 1 tbsp feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 310 kcal
- Protein: 28g
- Carbohydrates: 10g
- Fat: 20g
- Fibre: 3g
- Sodium: 400mg
- Vitamin A: 35% of DV
- Vitamin C: 25% of DV
- Calcium: 15% of DV
- Iron: 10% of DV
PREPARATION FOR GREEK SALAD WITH GRILLED SHRIMP
- Prepare Shrimp: Season shrimp with salt and pepper. Grill for 3-4 minutes on each side until pink and fully cooked. Set aside.
- Assemble Salad: Add mixed greens, sliced cucumber, cherry tomatoes, and Kalamata olives in a large bowl.
- Add Grilled Shrimp: Top the salad with grilled shrimp and crumbled feta cheese.
- Make Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Toss and Serve: Drizzle the dressing over the salad and toss gently. Serve immediately.
PREP TIME
10 minutes
COOKING TIME
8 minutes
TIPS FOR GREEK SALAD WITH GRILLED SHRIMP
- Use a variety of greens like baby spinach, arugula, or mixed lettuce for more texture and flavour.
- Avoid overcooking the shrimp to ensure they stay tender and juicy.
- Add a sprinkle of oregano or dill to enhance the Greek flavours.
VARIATIONS
- Vegetarian Option: Omit the shrimp and add chickpeas or grilled tofu for a plant-based version.
- Add Crunch: Sprinkle nuts like almonds or sunflower seeds for added texture.
- Extra Veggies: Incorporate bell peppers or red onions for more crunch and colour.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy.
- Freezing is unsuitable for freezing, as fresh vegetables and shrimp may lose their texture.