Shrimp Spinach Salad

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This spinach salad is packed with flavour and nutrients

YIELD

4 Servings

TOTAL TIME

25 Minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Butter

30 g

2 tbsp

Large shrimp (31/35 count), peeled and deveined

680 g / 1½ lb

-

Garlic, minced

9 g

3 cloves

Parsley, minced

8 g

2 tbsp

Spinach, fresh 

120 g

4 cups

Cherry tomatoes, halved

110 g

¾ cup 

Sliced almonds, toasted 

25 g

¼ cup

Lemon juice

30 g

30 mL / 2 tbsp 

Salt

to taste

-

Black pepper, freshly ground

to taste

-

METHOD

  1. In a large skillet over medium heat, melt butter. Add shrimp. Cook and stir until shrimp turn pink, about 3-4 minutes. Add garlic and parsley; cook 1 minute longer. Remove from heat.
  2. In a large salad bowl, place spinach. Top with cherry tomatoes, sliced almonds and shrimp mixture. Drizzle lemon juice over salad. Season with salt and black pepper.
  3. Divide evenly among 4 bowls or serve family style.

NOTES

  • You can substitute toasted pine nuts for toasted almonds