Is there something better than a delicious Super Fresh Shrimp Tomato Salad for lunch during the hot days? Probably not ;-) Enjoy this salad with a healthy dijon lemon dressing!
For the salad
— washed and chopped
— cut in half
— peeled and sliced
Fresh parsley for garnishing
For the shrimp
Using paper towels, pat dry shrimp and add in a medium bowl.
Add salt and black pepper. Stir well.
In a skillet
, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
For the salad
In a large salad bowl, add lettuces, cherry tomatoes, red onions, avocado and cooked shrimp.
In a mason jar, pour the freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
Taste to check the seasoning and pour over the salad.
Top with fresh parsley. Enjoy!
*This dressing stays good in the fridge in a sealed container for about a week.
Here is a list of other delicious shrimp and salad recipes for you to try as well.
gluten-free, low-carb, lunch, paleo, Salad, Shrimp Salad, side dish, whole30
Nutrition InformationAmount per serving (1/2) — Calories: 345, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 165mg, Sodium: 1252mg, Potassium: 766mg, Carbohydrates: 13g, Fiber: 5g, Sugar: 6g, Protein: 29g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
This post contains affiliate links. For more information, please visit my disclosure page here.