This Mediterranean Salad w/Shrimp is light and bright with an occasional hit of saltiness. It’s for everyone – not just folks on the AIP!Jump to Recipe
When the weather starts to warm, I gravitate toward lighter fare, don’t you? This beautiful plate has welcomed spring with a bang in my house. It didn’t actually start in my house, though…
There is a restaurant in town whose owner has Celiac, and understands the need for highly customizable dishes. (I thank the AIP food gods for this place.) They have a Mediterranean salad that I order all the time, and I tell them, “No peppers, no tomatoes, no feta cheese, add this and that and yadda, yadda, yadda…” and before long, I realized I had created my own dish.
There is avocado in here, but if avocado doesn’t love you, feel free to leave it out. It will still be amazing. I mean, a vinaigrette with fresh oregano? A little arugula? Some Kalamata olives? Succulent shrimp? What’s not to love?!
Omega 3 vs. Omega 6
BTW, how are you doing on your fish intake? Apparently, we should be having some kind of fish three times a week. (Don’t quote me on that stat. I could very well be wrong. Seriously, don’t.) We need to improve our Omega 6 to Omega 3 ratio by getting some more fishy stuff into us. (OK, that I did read in Dr. Sarah Ballantyne’s The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body)
Please enjoy this salad. Please enjoy this spring. Please enjoy this life.
So much 💗,
Mediterranean Salad w/ShrimpCourse: MainCuisine: Mediterranean, AIP, PaleoDifficulty: Easy
This Mediterranean Salad w/Shrimp is light and bright with an occasional hit of saltiness. It’s for everyone – not just folks on the AIP!
12 large raw shrimp in the shell
2 TBSP fresh-squeezed lemon juice
2 TBSP extra virgin olive oil (aka EVOO)
4 cups chopped Romaine lettuce, loosely packed
1 cup arugula, packed
1 cup chopped, seeded cucumber (peeled, if desired)
1/2 cup halved Kalamata olives
1/4 cup thinly sliced red onion
Sea salt for sprinkling
1 avocado, peeled, pitted and chopped (optional)
Lemon wedges for garnish (optional)
For the dressing:
1 TBSP lemon juice
1 TBSP white wine vinegar
2 TBSP extra virgin olive oil
1/4 tsp sea salt
1 TBSP chopped fresh oregano
- Prepare the shrimp: peel the shrimp down to the last segment, leaving the tail. (You can devein them, too, but I don’t usually bother with that. It’s a pain, and I’m not scared to eat whatever that shrimpy ate.) Give them a little rinse, and let drain.
- In a smallish bowl, whisk together 2 tablespoons lemon juice and 2 tablespoons EVOO. Add the shrimp to the bowl, and turn to coat. Set aside.
- In a large bowl, place lettuce, arugula, cucumber, olives, and red onion. (Don’t add the avocado, yet. Do it at the last minute so that it doesn’t turn brown.)
- Turn your broiler on high. While it is getting good and hot, skewer the shrimp. Place them on a foil-lined baking tray. (Optimally, you have skewers that reach across the tray so that the shrimp are not actually on the tray.) Sprinkle the shrimp with sea salt. Place the tray under the broiler until shrimp are bright pink and cooked through – maybe ten minutes.
- Make the dressing: whisk all the ingredients. Done.
- Add avocado, if using, to the salad. Add just enough dressing to the salad so that all the elements are kissed with dressing when combined. Toss the salad, and serve the rest of the dressing at table.
- By now, the shrimp are done. Remove them from the oven. Let cool just long enough so that you can handle the skewers. Remove the shrimp from the skewers.
- Serve! Arrange the salad on two plates. Arrange six shrimp around the edge of each plate. Garnish with lemon wedges.
- Enjoy the brightness of each bite, feel the goodness nourishing you, and find at least five things to be grateful for by the time you’re done eating your salad. It’s good for you health. 💗😋💗
- This recipe is scaled for two people. I may be wrong, but I don’t think the kids are going to be into this one…
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