Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing – “A Salad For Each Week” #20

Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

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This salad incorporates two of Florida’s wonderful whole foods- wild shrimp and fresh strawberries.

Salad

  • 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  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.

Dressing

  • 1/8 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon chia seeds
  • 1 teaspoon 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.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

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11 Comments

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