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!
Shake It Up! You could easily make this a meat free meal by adding chickpeas as a protein option instead of shrimp.
- 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
- ? 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.
Food energy: 440kcal 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 Cholesterol: 380mg Carbohydrate, by difference: 23.15g Total dietary fiber: 6.84g Protein: 45.27g Total lipid (fat): 19.01g Water: 356.02g Ash: 8.74g Total sugars: 10.12g Calcium: 334mg Iron: 1.99mg Magnesium: 104mg Phosphorus: 687mg Potassium: 998mg Sodium: 1947mg
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