Strawberry Shrimp Salad
 
 
This strawberry shrimp salad is tossed in a simple, tangy lemon vinaigrette dressing. Added nuts give the salad a satisfying crunch, while the avocado gives it a smooth, creamy texture!
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Ingredients
Lemon Vinaigrette Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 4 tbsp balsamic vinegar
  • salt and pepper to taste
  • ½ tbsp lemon zest (optional, but for added flavor)
Salad
  • 1 lb shrimp, peeled and deveined
  • 6 cups spinach
  • 2 cups strawberries, chopped
  • 1 avocado, chopped
  • ½ cup feta cheese
  • ½ cup chopped pecans
Instructions
  1. In a mason jar, add olive oil, lemon juice, balsamic vinegar, salt and pepper, and optional lemon zest. Screw the lid on tight, and shake for about 30 seconds, until the oil is evenly distributed within the dressing. In a zip-tight baggie, combine shrimp and half of the vinaigrette. Place in the fridge to marinate for about 30 minutes.
  2. After the shrimp has finished marinating, heat a cast iron skillet to medium high heat. Cook the shrimp until pink, about 2-3 minutes on each side. Toss together spinach, cooked shrimp, strawberries, avocado, feta, and pecans. If you are not eating it immediately, refrigerate salad and dressing separately until later use. If serving immediately, sprinkle over remaining salad dressing, and garnish with extra fruit. Enjoy!
Recipe by My Southern Sweet Tooth at http://mysouthernsweettooth.com/strawberry-shrimp-salad/