This Chopped Shrimp Salad with Lemon Vinaigrette makes a tasty light and healthy meal full of poached shrimp, veggies, herbs, and avocado. Jump to Recipe keyboard_arrow_down
Chopped Shrimp Salad with Lemon Vinaigrette is the perfect way to celebrate the warm weather with a cool, refreshing, and flavor packed meal. We live about a block away from a delicious Greek restaurant, but every time we go I end up ordering their chopped shrimp salad. It's my favorite thing on their menu even though there is really nothing Greek about it. For a few weeks now I have been trying to recreate it at home and finally hit the right combination. The key is adding lots of fresh herbs to the salad including mint, basil, parsley, chives, and dill. It's so good when paired with the creamy avocado and sweet poached shrimp.
Since the salad itself has so much going on, it calls for a really simple dressing like this lemon vinaigrette. It's made with mostly lemon juice and olive oil with a touch of mustard, salt, and pepper to balance out the acidity of the lemon juice. I use this dressing all the time on salads and it has become one of our family's favorites. Now one other important thing to note about the salad. You can use regular fresh radishes or picked radishes if you can find them. The pickled radishes (like I have in the photos) do add something special but it is just as good with a crunchy fresh radish.
When it comes to making this Chopped Shrimp Salad your own, there are all kinds of ways to mix it up:
- If you don't like shrimp, you can always substitute tuna, chicken, salmon, steak, or tofu in the salad.
- I really recommend buying all fresh herbs for this salad but if you need to cut back on costs, you can use dried dill and chives. Just reduce the amount you use and add them to the dressing instead of directly to the salad.
- Pine nuts would be amazing in this salad since they pair really well with the flavors in the herbs and dressing.
- You can add even more veggies to this salad if you like. Try adding some purple cabbage for extra crunch, chopped beets, or blanched green beans.
Chopped Shrimp Salad with Lemon Vinaigrette
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- 1 lb shrimp
- 4 cups water
- 2 tbsp Old Bay seasoning
- 1 U lemon, halved
- 6 cups romaine lettuce, chopped
- 1 U avocado, chopped
- 1 U carrot, chopped
- 2 U radishes, chopped
- 1/4 U red onion, chopped
- 1/4 cup basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup parsley, chopped
- 2 tbsp dill, chopped
- 2 tbsp chives, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp sugar (leave out for low carb/Paleo/Whole30)
- 1/2 tsp Dijon mustard
- Salt and pepper
Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
Prepare all the vegetables and toss together.
Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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