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. 

Ingredients

  • 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

Directions

  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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