You can taste the sunshine in this refreshing shrimp salad with chunks of sweet pineapple, briny olives, feta cheese and creamy avocado lime dressing.
It feels like spring has finally arrived here in Seattle with all this amazing sunshine. When Seattle’s gorgeous blue skies emerge, I’m ready to put away my slow cooker and get out my gigantic salad bowl to make Mr. Mike’s favorite shrimp salad.
When it comes to protein choices for a salad, there are two that I use most often – chicken and shrimp. Both have a mild taste that works well with almost any green, vegetable, fruit and salad dressing you add them too.
While shrimp can be a bit pricey, these precooked salad shrimp are always affordable and super easy to toss into a salad.
While I have a few friends and family that will eat a salad sans dressing, I’m not one of those folks. I want a creamy salad dressing or vinaigrette drizzled over my greens, veggies and fruit.
At less than 100 calories per serving and loaded with healthy avocado, this salad dressing has a fresh, vibrant color. Thanks to a splash of lime juice, the avocado doesn’t discolor quickly so I stored the extras in the frig for a few days to enjoy over a bed of greens for lunch.
That’s my healthy shrimp salad offering for today. It turned out to be the perfect meal to end a lovely Seattle day. If you give this shrimp salad a try, be sure to leave a comment. I value your opinion and I’m always looking from someone to swap kitchen stories with!
Shrimp Salad with Pineapple, Olives, Feta Cheese
- 8 cups lettuce
- 1 1/2 pounds shrimp , cooked with tails removed, I used salad shrimp from the seafood counter
- 1/2 cup kalamata olives, sliced
- 1 1/2 cups pineapple bits and pieces, drained, or fresh sliced into bite-sized pieces
- 8 tablespoons low-fat feta cheese, crumbled
- 1 tablespoon shallot, chopped
- 1 clove garlic, chopped
- 1 medium avocado, seeded and sectioned
- 1 teaspoon stone ground mustard
- 1 cup unsweetened coconut milk, the coconut milk you find in the dairy aisle for under 60 calories per cup
- 1/2 medium lime, juiced
- 1/4 teaspoon salt
- Combine ingredients in a large salad bowl and top with Avocado Lime dressing.
- Combine ingredients in a blender and blend until smooth. Chill for 15 minutes.
Food energy: 211kcal
Weight Watchers Smart Points 5
Saturated fatty acids: 2.63g
Total fat: 5.42g
Calories from fat: 48
Carbohydrate, by difference: 10.61g
Total dietary fiber: 1.85g
Total sugars: 6.07g
Sodium: 1278mg Food energy: 79kcal
Weight Watchers Smart Points 3
Saturated fatty acids: 1.00g
Total fat: 4.99g
Carbohydrate, by difference: 7.68g
Total dietary fiber: 3.25g
Total sugars: 3.96g
[prosperInsert q=”magic bullet” gtm=”merchant” b=”Magic Bullet,” mid=”126728,” v=”grid” ft=”fetchProducts” imgt=”original”][/prosperInsert]
FYI – I’ve been using my Magic Bullet for years to make quick salad dressings and vinaigrettes. They come out smooth and creamy every time. I’m a participant in the Prosperant affiliates program designed to provide a means for sites to earn advertising fees by advertising and linking to products. I only recommend products I use in my own kitchen lie the Magic Bullet.