‘Eating Clean on the Cheap’- Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

This salad incorporates two of Florida’s wonderful whole foods- wild shrimp and fresh strawberries. This light, yet filling salad was a perfect lunch yesterday for our Florida “winter” day- it was in the upper 80’s!


*On sale this week (3/1- 3/7/2012) at Publix

  • 1 lb wild Florida shrimp*
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • 8 cups spinach leaves
  • 2 cups strawberries, sliced*
  • 1/2 cup crumbled Athenian reduced fat feta*
  • Red onion, thinly sliced

Spray a grill pan or skillet with olive oil and heat over medium. Sprinkle salt, pepper, and garlic over shrimp. Place shrimp in heated pan, allowing them to cook a few minutes per side just until pink on the outside. Remove from pan and set aside. Divide spinach leaves into four separate bowls or plates. Top each bed of leaves with 1/4 of the shrimp, some sliced strawberries, red onion, and feta cheese. Drizzle with dressing.


  • 1/8 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon chia seeds
  • 1 teaspoon agave nectar or honey
  • salt and pepper to taste

Place all ingredients in a container that is fitted with a lid. Shake well. Taste test with a spinach leaf to make sure taste is to your liking. Add more oil or vinegar depending if you would like.

Leave a comment


  1. What a lovely, interesting and flavoursome recipe!

  2. Refreshing looking salad! looks delicious!


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