Healthy, hearty, and easy to make... This is one salad you will want to make on repeat
Straight out of the WOT Test Kitchen comes our Grilled Shrimp Salad with Lemon Vinaigrette, perfect for a quick weeknight dinner or any time you are craving a hearty salad.
This recipe features a tangy and silky dressing that can be made up to 3 days in advance. For added convenience, we also suggested grilling the shrimp and preparing the bacon ahead, so assembling the salad is even easier!
The key to perfecting the lemon vinaigrette is using a blender, which creates a luxuriously smooth texture!
We love pairing this salad with our Easiest Baked Bread and Vegan Butter!
Grilled Shrimp Salad with Lemon Vinaigrette
Servings 2
Equipment
- 1 Blender
Ingredients
For the salad
- 8 oz Spring Mix
- 8 large shrimp, grilled
- ¼ cup cooked bacon, chopped
- 2 oz feta cheese, crumbled
- 2 lemon wedges for serving
For the dressing
- ½ tsp finely grated lemon zest
- ½ lemon, juiced
- 2 tbsp minced shallots
- 1¼ tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 small garlic clove (minced)
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground pepperCombine the lemon zest and juice, shallots, mustard, vinegar, and garlic in a blender and puree until smooth.
Instructions
For the dressing
- Combine the lemon zest and juice, shallots, mustard, vinegar, and garlic in a blender and puree until smooth.
- With the blender running on medium, add the olive oil in a thin stream through the top of the blender lid. Blend until emulsified. Season with salt and pepper. Pour the vinaigrette into a small jar, cover, and refrigerate until ready to use.
To assemble the salad
- Add the spring mix to a large serving bowl. Drizzle with the desired amount of salad dressing and toss to combine.
- Place the cooked shrimp on top of the dressed salad. Add the chopped cooked bacon and top with the crumbled feta.
- Place two lemon wedges on top of the salad and serve.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
