Greek Shrimp Salad
View original ↗
The Seasoned Mom · by Blair Lonergan

Greek Shrimp Salad

NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 44%
CARBS 15G11% OF CAL
5G FIBER1G OTHER8G TOTAL SUGAR
FAT 41G72% OF CAL
10G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light Greek salad with shrimp, feta, olives, tomatoes, cucumbers, and a tangy vinaigrette. Fresh and briny, perfect for a warm-weather lunch or dinner.

maingreeksaladshellfish
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, (minced or pressed)
  • 1 tablespoon minced fresh oregano ((or 1 teaspoon dried oregano))
  • 1 tablespoon minced fresh parsley ((or 1 teaspoon dried parsley flakes))
  • 2 teaspoons honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt, (or more to taste)
  • ¼ teaspoon ground black pepper, (or more to taste)
  • 2 romaine hearts, (chopped)
  • 1 lb. cooked large shrimp, (peeled and deveined)
  • 1 cup crumbled feta cheese
  • 1 English seedless cucumber, (halved lengthwise and thinly sliced (or 2-3 mini cucumbers sliced))
  • 1 pint cherry or grape tomatoes, (halved)
  • ¾ cup pitted kalamata olives
  • ½ of a small red onion, (thinly sliced)
  • Kosher salt and ground black pepper, (to taste)
  • Optional garnish: pepperoncini
  • Optional, for serving: pita bread, hummus, tzatziki sauce
PREP
20M
SODIUM
1751MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.