Shrimp Strawberry Poppyseed Salad

5 from 1 vote

A satisfying Shrimp Strawberry Poppyseed Salad packed with delicious, simple ingredients & a light strawberry poppyseed vinaigrette. Easy to make fresh at home. Just toss and go! Great as a vegetarian main or side salad. Gluten Free + Low Calorie

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: salad

Calories: 276kcal

Author: Megan Olson

Ingredients

For the Salad:

2 cups Eat Smart greens
1/2 cup strawberries sliced
1/2 tablespoon sunflower seeds

For the Shrimp:

1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1/8 cup freshly squeezed lemon juice
1 teaspoon red pepper flakes
1/4 lb shrimp tail removed, deveined and room temperature
salt and pepper to taste

For the Dressing*:

1 cup fresh strawberries
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar for strict Paleo omit
1 tablespoon poppy seeds

US Customary - Metric

Instructions

Preheat a skillet or grill pan to medium heat. Add extra virgin olive oil and minced garlic to the pan. Cook 2 minutes then add shrimp with lemon juice, salt, pepper and crushed red pepper flakes. Cook 2-3 minutes on each side until opaque.
Next prepare the dressing by adding all ingredients in a blender and blending on high until strawberries are broken down. Place in the refrigerator while you make the salad.
Assemble the salad by placing greens in a large bowl and topping with sliced strawberries, shrimp and sunflower seeds. Drizzle 2 tbsp of the dressing on the salad.

Notes

*Dressing makes ~2 servings, 1 serving equals 3 tbsp.
**Nutritional Value does not include dressing.
Nutritional values for dressing: Calories: 80, Total Fat: 6.2g, Saturated Fat: 0.8g, Unsaturated Fat: 5.4g, Sugar: 3.7g, Carbs: 5.9g, Fiber: 1.4g, Protein: 1g
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