Chilled Lemon Herb Shrimp Salad

Plump chilled shrimp tossed with protein-rich quinoa, sweet bell peppers, and baby spinach in a zesty lemon-herb vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Gluten-Free
• Egg-Free
• Nut-Free
• Soy-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• no-cook
• quick
• fresh
• healthy
• tangy

Ingredients

• 1 pound cooked shrimp (peeled, deveined, tails removed, chilled)
• 2 package precooked quinoa (8.5 oz package, at room temperature)
• 5 ounce baby spinach
• 1 yellow bell pepper (large, diced)
• 0.5 cup feta cheese (crumbled)
• 3 tablespoon olive oil (extra virgin)
• 2 tablespoon lemon juice (fresh)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. In a large mixing bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
2. Add precooked quinoa, diced yellow bell pepper, and cooked shrimp to the bowl, tossing gently to coat in the vinaigrette.
3. Divide baby spinach among four serving bowls.
4. Top the spinach with the seasoned shrimp and quinoa mixture, then finish with crumbled feta cheese over each bowl.

Nutrition (per serving)

• Calories: 390
• Protein: 31 g
• Carbohydrates: 34 g
• Fat: 15 g
• Fiber: 5 g
• Sodium: 690 mg
• Saturated Fat: 3.8 g
• Sugar: 3 g
• Cholesterol: 195 mg