Perfect Summer Salad: Shrimp & Strawberry Salad With Walnut Vinaigrette
It’s time to say goodbye to your typical boring salad that consists of lettuce and tomatoes. Try this delicious summer salad mix guaranteed to have your taste buds jumping for joy!
It’s packed with fiber, protein, antioxidants, vitamins, minerals, and healthy fats and is very flavorful! In less than 10 minutes you can have a quick and easy lunch or dinner option that is satisfying.
Shrimp And Strawberry Salad With A Walnut Vinaigrette
- 1 cup arugula
- 1 cup romaine lettuce
- ½ cup strawberries, sliced
- ½ cup blueberries
- ½ medium cucumber, chopped
- 2 ounces goat cheese
- 6 jumbo wild-caught shrimp
- ¼ avocado peeled, thinly sliced
- 1 tsp. olive oil
- Himalayan salt and fresh ground pepper
- splash of fresh lemon juice
- 2 Tbsp. walnut vinaigrette
Preheat oven to 400 degrees.
Season shrimp with olive oil, salt, pepper and a splash of fresh lemon juice. Place shrimp on a baking sheet. Bake for 4 or 5 minutes or until pink and cooked through.
In large bowl, combine all ingredients (except avocado, shrimp and cheese) and mix gently.
Add avocado slices, shrimp and goat cheese on top. Dress with walnut vinaigrette dressing (recipe follows)!
Walnut Vinaigrette Dressing
- ¼ cup walnut oil
- 2 Tbsp. balsamic vinegar (or sherry vinegar)
- 1 Tbsp. warm water
- 1 tsp. Dijon mustard
- 1 Tbsp. raw honey
- 2 shallots, minced
- 1 tsp. garlic powder
In a jar or container with a screw-on lid (like a mason jar), combine all ingredients. Screw on the lid and shake the container vigorously until everything is well combined.