Lemon-shrimp spinach salad with olive oil
This Lemon-Shrimp Spinach Salad combines fresh spinach and succulent shrimp, dressed with a zesty lemon and olive oil mixture. It's a quick and healthy option for a light meal.
Cook time 5 min
Prep time 5 min
Ingredients:
2 cups spinach1/2 tsp lemon juice
1 tsp olive oil
3 oz shrimps
In this delightful Lemon-Shrimp Spinach Salad, fresh spinach leaves are paired with succulent shrimp and dressed with a simple yet zesty combination of olive oil and lemon juice. This quick and healthy recipe is perfect for a light lunch or dinner, offering a harmonious blend of flavors that will satisfy your taste buds.
Instructions:
- If your shrimp are not already cooked, bring a pot of water to a boil.
- Add the 3 oz (81g) of shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked.
- Drain and let them cool. If shrimps are large, consider cutting them into bite-sized pieces.
- Rinse the 2 cups (60g) of spinach leaves thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Place the washed spinach leaves in a large salad bowl.
- In a small mixing bowl, combine the ½ teaspoon (2.54g) of lemon juice and 1 teaspoon (4.50g) of olive oil. Mix well until they're fully combined.
- Add the cooled, cooked shrimp to the bowl with the spinach leaves.
- Pour the lemon-olive oil dressing over the shrimp and spinach mixture.
- Gently toss the salad to ensure the spinach leaves and shrimp are evenly coated with the dressing.
- Serve immediately as a refreshing, light meal or side dish.
This Lemon-Shrimp Spinach Salad is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal. The refreshing lemon juice and rich olive oil dress the spinach and shrimp beautifully, creating a simple yet elegant dish. Enjoy this quick and easy recipe as a nutritious option for any occasion!
Lemon-shrimp spinach salad with olive oil FAQ:
Boil the shrimp for 2-3 minutes until they turn pink and are fully cooked. Make sure to drain and cool them before adding to the salad.
Yes, you can use frozen shrimp. Just make sure to thaw them completely before boiling according to the recipe instructions.
You can substitute olive oil with other oils like avocado oil or vegetable oil. However, keep in mind that the flavor profile may change slightly.
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days due to the freshness of the spinach.
This recipe makes approximately 2 servings, making it perfect for a light lunch or as a side dish for dinner.
Tips:
- Use fresh spinach for the best texture and flavor. If using pre-washed spinach, make sure it is completely dry before assembling the salad.
- For an added burst of flavor, consider marinating the shrimp in lemon juice and olive oil for a few minutes before cooking.
- If you prefer, you can cook the shrimp with a pinch of salt and pepper for added seasoning.
- Feel free to add additional ingredients such as cherry tomatoes, avocado, or feta cheese to enhance the salad.
- Serve the salad immediately after tossing to ensure the spinach remains crisp.
Nutrition per serving
1 ServingsCalories 80kcal
Protein 13g
Carbohydrates 2.53g
Fiber 0.97g
Sugar 0.32g
Fat 6g
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