Shrimp salad

Peas are a smart choice, as 1 cup delivers 9 grams of both protein and fiber. Peas also have lutein, an antioxidant that helps protect eyes. 


  • 1 lb. frozen cooked and peeled shrimp
  • 1/2 cup Persian cucumbers, sliced ¼-inch thick
  • 1 cup peas
  • sea salt to taste
  • 1/2 cup grape tomatoes, halved
  • 4 tbsp extra-virgin olive oil
  • 3 tbsp red-wine vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp minced garlic
  • 2 pinches dry oregano
  • 3 pinches black pepper
  • 8 cups greens, mesclun, or spring mix


  1. Place unopened shrimp in cold water until thawed or leave in the refrigerator overnight. When ready to eat, rinse the thawed shrimp in a colander with cold water and allow to drain.
  2. In a bowl, combine all the ingredients except for the greens. Toss well to coat. Place the greens in a serving dish and top with the shrimp mixture.
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