This chopped Greek-style salad hits all the classics—crisp vegetables, briny olives, and a bright oregano dressing—and then tops it off with simply cooked shrimp. Fresh greens, healthy fats, and high-quality protein give it real staying power. It comes together quickly, looks great in a bowl, and makes a delicious anytime meal.
Chopped Greek Salad
4
Prep time:
20 min
Cook time:
4-6 min
Ingredients for salad
- 1 large cucumber, sliced lengthwise on the diagonal, seeds removed
- ½ cup cherry tomatoes, halved
- ½ cup small red onion, finely diced
- 1 small red bell pepper, diced
- ½ cup Kalamata olives
- 1 avocado, diced
- 1 tablespoon avocado oil
- 16 ounces shrimp
- sea salt and pepper, to taste
- 6 ounces spinach or watercress
- 2 tablespoons fresh parsley, chopped
Ingredients for dressing
- 2 cloves garlic, finely minced
- 1 teaspoon oregano
- ½ teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons red wine vinegar
- 1½ cup extra virgin olive oil
- ½ teaspoon sea salt
- black pepper, to taste
Method
Step 1
Prepare salad: toss all vegetables, olives, and avocado chunks in a medium-sized salad bowl. Set aside.
Step 2
Prepare dressing: Mix all dressing ingredients except for oil in a small bowl. Stream in oil and whisk until combined. Season with black pepper to taste.
Step 3
Heat a grill pan or a medium-sized skillet with 1 tablespoon avocado oil over medium-high heat.
Step 4
Season shrimp with sea salt and pepper. Add shrimp to pan and cook about 2-3 minutes on each side or until shrimp turn opaque and pink.
Step 5
Meanwhile, add the dressing to the salad and toss to coat.
Step 5
Divide greens in 4 bowls. Place about 1 cup of chopped, dressed salad in each bowl. Top with grilled shrimp and garnish with parsley.
Nutritional Analysis Per Serving (1 cup salad with 2 tablespoons dressing, 4 ounces shrimp):
Calories: 250 Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 45mg, Fiber: 5g, Protein: 30g, Carbohydrates: 4g, Sodium: 797mg, Sugars: 3g, Net Carbs: 3g
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