This Mediterranean chopped salad with tender baby shrimp and crumbly feta cheese makes an easy weeknight meal.
Mondays are back to reality days, aren’t they?
This time of year when I’ve spent the weekend shopping, shmoozing with friends, and generally goofing off, I need Mondays to get back on track. That includes a few lighter meals to ward off any holiday pounds that might have crept on over the weekend.
This easy Mediterranean chopped salad with tender baby shrimp and feta cheese fits the bill perfectly.
I’ve packed this chopped salad with carrots, red onion, celery and cucumbers, then used chopped avocado, lemon juice, balsamic vinegar and honey to create a kind of creamy dressing.
After I tossed in a few tender cooked salad shrimps and a crumble of feta cheese, dinner was served with a minimum of fuss. This is the way to end a back to reality Monday for sure.
Have a terrific week everyone!
- ½ cup carrots, shredded
- ¼ cup red onion, minced
- ½ cup celery, chopped
- ½ cup cucumber, cubed
- ¼ cup cilantro, finely chopped
- 1 cloves garlic, crushed
- ½ small lemon , juiced
- 1 small avocado, cubed
- 1 tablespoon balsamic vinegar
- 12 ounces salad shrimp
- 1 teaspoon honey
- ⅓ cup low fat feta cheese
- 4 large lettuce leaves
- Combine all ingredients in a large bowl except lettuce leaves.
- Chill salad for 15 minutes, then serve on top of lettuce leaves.
Weight Watchers PointsPlus 11
Saturated fatty acids: 5.54g
Monounsaturated fatty acids: 8.06g
Polyunsaturated fatty acids: 1.81g
Total fat: 15.42g
Calories from fat: 138
Carbohydrate, by difference: 23.15g
Total dietary fiber: 6.84g
Total lipid (fat): 19.01g
Total sugars: 10.12g
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