Shrimp Spinach Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tuscan-style salad of fresh spinach, cucumber, tomato, and toasted bread topped with seared shrimp and creamy avocado. Light but satisfying with fresh Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 English cucumber
- 1/4 red onion
- 2 plum tomatoes
- 2-3 cups fresh baby spinach
- 1-2 tsp extra virgin olive oil
- 3 slices day-old bread ((ciabatta, Italian, sourdough, etc...))
- 1.5 tsp butter or oil, for sautéing
- 8 oz raw shrimp ((fresh or defrosted from frozen))
- salt and pepper (to taste)
- 3 TBSP quality extra virgin olive oil ((plus extra for drizzling))
- 2 TBSP red wine or white wine vinegar
- 1 large clove garlic, minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- fresh basil
- sliced avocado
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 1008mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2511mg
- Calcium
- 304mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1008MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.